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Pomegranate Glazed Ribs

Pomegranate Glazed Ribs

Discover the magic of Pomegranate Glazed Ribs paired with refreshing cucumber raita. Perfect for celebrations and easy to make at home.
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Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Resting Time 10 minutes
Total Time 2 hours 55 minutes
Servings: 4 people
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 40 g fresh ginger, peeled and finely chopped
  • 1 small jalapeño pepper, finely chopped (seeds included)
  • 300 ml pomegranate juice
  • 30 g fresh cilantro, roughly chopped
  • 75 g light brown sugar
  • 75 g spicy mango pickle, roughly chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon coriander seeds, lightly crushed
  • 1 kg pork spare ribs, cut into 4 sections
  • 340 g shallots, peeled and left whole
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Equipment

  • Oven-safe baking dish (26 x 34 cm)
  • Large skillet
  • Aluminum foil
  • Measuring cups and spoons
  • Sharp knife and cutting board

Method
 

  1. Preheat your oven to 150°C (300°F).
  2. In a large skillet, heat the olive oil over medium-high heat. Add the ginger and jalapeño, stirring for about 90 seconds.
  3. Pour in the pomegranate juice, cilantro, brown sugar, mango pickle, tomato paste, and crushed coriander seeds. Let simmer for 5 minutes.
  4. Place the ribs and shallots in a baking dish. Season with kosher salt and black pepper, then toss everything together.
  5. Arrange the ribs meat-side up and pour the glaze evenly over them. Cover tightly with aluminum foil.
  6. Bake the ribs for 2 hours. Increase the oven temperature to 190°C (375°F), remove the foil, and bake for another 25 minutes, basting halfway through.
  7. While the ribs rest, toast the remaining coriander seeds. Combine with cucumber, cilantro, sour cream, lime juice, olive oil, salt, and pepper in a bowl.
  8. To serve, divide the ribs, shallots, and raita onto plates. Drizzle extra glaze over the ribs.

Nutrition

Calories: 480kcalCarbohydrates: 38gProtein: 30gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 920mgPotassium: 900mgFiber: 2gSugar: 18gVitamin A: 600IUVitamin C: 18mgCalcium: 40mgIron: 3mg

Notes

For an extra layer of flavor, marinate the ribs overnight in the pomegranate glaze. Store leftovers in airtight containers separately for the ribs and raita; the ribs last up to 3 days in the refrigerator, and the raita stays fresh for 2-3 days. Fresh ingredients elevate the dish; don't skip toasting coriander seeds for enhanced flavor. Experiment with presentation by garnishing with pomegranate seeds or serving the raita in individual bowls for a polished look.
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