Roasted Spare Ribs with Rosemary, Spicy Cherry Sauce and Slaw. Spare ribs are great any time of the day, especially accompanied by rosemary and a wintry cherry sauce.
1.5kg pork spare ribs, trimmed of excess fat
600g sour pitted cherries, in juice
1 tbsp fresh red chilli, finely chopped
¼ cup rosemary leaves, plus extra to garnish
½ cup red wine
½ orange, zest only
3 tbsp pomegranate molasses
2 tbsp brown sugar
1 tsp garlic, crushed
1 tsp cumin
1 tsp oregano
1 tsp Dijon mustard
silverbeet, carrot and red cabbage, finely sliced, to serve
Preheat oven to 180°C.
Either keep the long rib rack or slice into 2-3 bone pieces and place in a roasting dish.
Drain the juice from the cherries, reserving for later.
Pour cherries, chilli and rosemary leaves over ribs. In a small saucepan heat the red wine, cherry juice, orange zest, pomegranate molasses, sugar, garlic, cumin, oregano and mustard. Pour sauce over ribs, turning to coat.
Cover with foil and bake for 35 minutes. Remove the cover and bake, turning every 5 minutes, for 40 minutes or until ribs appear glazed.
Place ribs on a serving platter and garnish with extra rosemary leaves.
Serve roasted spare ribs with the silverbeet, carrot and red cabbage slaw.
Keep 6-8 ribs and any remaining cherry sauce aside to use for the following day’s shredded pork bruschetta.
Find the recipe for Shredded Pork Bruschetta here.