INGREDIENTS
Serves 4
about 1 kilogram lamb or pork spare ribs, separated into individual ribs
2 tablespoons tomato paste
1 tablespoon soy sauce or tamari
1 tablespoon pomegranate molasses (or use 1 teaspoon honey + two teaspoons balsamic vinegar)
1 tablespoon brown sugar or honey
1 tablespoon olive oil
3-centimetre piece ginger root, finely grated
1 teaspoon ground coriander
½ teaspoon chilli flakes
METHOD
Preheat the oven to 190°C (fan 170°C).
Place the spare ribs in a large saucepan and cover with cold water. Cover with a lid and bring to the boil. Simmer for 20 minutes, then drain the ribs in a colander, shaking off excess water.
Combine the remaining ingredients in a jug to make a thick paste. Arrange the ribs in a single layer on a roasting tray and brush generously on all sides with ¾ of the marinade. Bake for 20 minutes, then turn the ribs and give them an extra lick of the remaining marinade. Bake for a further 10 minutes, until the meat is tender and pulls away from the bone.
Serve immediately with a side of your choice.
Recipe from The Homemade Table by Nicola Galloway. Published by Potton & Burton, 2022. Hardcover, $59.99.
This extract featured in our Raumati Summer 2023/24 Edition.
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