1 minute read
Recipe
PORK RIBS WITH POMEGRANATE GLAZE
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by Chef Stewart MacLachlan, Lochaber Larder
12 rack ribs 1 cup fresh orange juice 1 cup pomegranate juice 1 cup apple juice 1 cup cranberry juice 1 tbsp tomato ketchup 2 tbsp balsamic vinegar Salad for garnish 2 tsp cumin 1 tsp turmeric 1 tsp cayenne pepper Seeds of 1 pomegranate
• MetHOd •
Mix the spices together and rub over ribs Cover and leave overnight in fridge Pre-heat oven to 150°C Place ribs in a large baking tray Add all the fruit juice and carefully cover the tray with foil Cook for 4 hours – the ribs will be ready when the meat comes away easily from the bone Remove ribs and pour all liquid into a pot Add tomato ketchup and vinegar Hard boil to reduce until thickens to preferred consistency Cut between each rib and place into pot to coat ribs with sauce Serve with pomegranate and salad
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