Sweet & sour ribs with pomegranate salsa

• pork spare rib↗2kg kg
• carton pomegranate juice↗1l l
• flatbreads or rice

  to serve (optional)

• pomegranate molasses↗10 tbsp tbsp

  (shop bought or see our recipe, below)

• soft brown sugar↗8 tbsp tbsp
• tomato ketchup↗8 tbsp tbsp
• red wine vinegar↗2 tbsp tbsp
• Worcestershire sauce↗1 tbsp tbsp
• grated ginger1 tbsp tbsp
• ground cumin↗2 tsp tsp
• coriander seed↗2 tsp tsp
• red onion↗1

  finely chopped

• seeds from 2 pomegranates

  or about 2 tubs pomegranate seeds

• red chilli↗1

  finely chopped

• juice 2 limes
• ½ a small bunch coriander

  roughly chopped

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 3. Snugly fit the ribs into a roasting tin. Pour over the pomegranate juice and enough water (if needed) to cover the ribs, then cover tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender, but not falling apart.

2. 2

   Put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring. Set aside.

3. 3

   When the ribs are done, tip away the liquid and coat all over with the sticky sauce. Cover and marinate in the fridge for at least 1 hr, or better still up to 24 hrs. Can be frozen at this stage.

4. 4

   To make the salsa, mix together all the ingredients and chill until ready to serve.

5. 5

   About 30 mins before baking, take the ribs out of the fridge to come to room temperature. Heat oven to 220C/200C fan/gas 7. Bake for 20-30 mins, turning occasionally and basting often with the sauce, until sticky, hot and crisping on the outside. Serve with the salsa and flatbreads or rice, if you like.