Save to your scrapbook
Sticky ribs with watermelon, tomato & pomegranate salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 packs No.1 Free Range Pork Spare Ribs
1/4 tsp chilli flakes, plus extra to serve (optional)
6 cloves garlic, smashed with the back of a knife, skin removed
½ tsp salt
For the glaze
100g barbecue sauce
100g dark brown soft sugar
For the salad
400g packs cherry vine tomatoes, halved
500g watermelon, deseeded and cubed
210g pack pomegranate seeds
25g pack basil, leaves only, torn
1 tbsp cider vinegar
2 tbsp olive oil
1. Put the ribs in a large food bag with the chilli, garlic and salt. Seal and put in the fridge to marinate for 2 hours. Meanwhile, simmer the glaze ingredients in a small saucepan with a pinch of salt, stirring constantly, until reduced by half. Set aside.
2. Preheat the barbecue. Put the ribs on the coolest part, away from direct heat, and cover with the lid, if available (if not, use a large, upturned, ovenproof saucepan). Cook for 30 minutes, turning halfway through, until thoroughly cooked, the juices run clear and there is no pink meat. (Alternatively, cook them in the oven – see cook’s tip.)
3. Dip each rib in the glaze and return to indirect heat on the barbecue for a further 5-10 minutes, until sticky and charred in places. Sprinkle with chilli flakes, if liked.
4. Meanwhile, put the tomatoes, watermelon, pomegranate and basil in a salad bowl. Mix the cider vinegar and olive oil together and season, then use to dress the salad just before serving. Serve with the ribs.
Cook’s tip To cook the ribs in an oven, preheat the oven to 140ºC, gas mark 1. Put the marinated ribs on a parchment-lined baking tray, cover with foil and cook for 1 hour 30 minutes. Remove the foil and pour away any liquid. Drizzle over the Guinness glaze and cook, uncovered, for 1 hour more.
Typical values per serving:
This recipe was first published in Thu Jun 17 11:40:58 BST 2021.