Sticky Pork Ribs with Festive Cranberry & Cherry BBQ Glaze
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Mains
Description
Pork ribs slowly cooked and brushed with a homemade cranberry-cherry BBQ sauce. Perfectly festive with jewel-toned glaze and charred edges, finished with fresh pomegranate and cherries.
Ingredients
Ribs
2 kg pork belly ribs
3 Tbsp (45 ml) salt
Cranberry & Cherry BBQ Marinade
1 Tbsp (15 ml) olive oil
1 small onion, finely chopped
2 garlic cloves, grated
½ C (125 ml) cranberry jelly
¼ C (60 ml) black cherry jam
¼ C (60 ml) tomato passata
2 Tbsp (30 ml) apple cider vinegar
1 Tbsp (15 ml) soy sauce
1 Tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) ground black pepper
Pinch of salt, to taste
Chimichurri
¼ C (60 ml) fresh parsley
¼ C (60 ml) fresh coriander
5 sprigs fresh mint
Zest and juice of 1 lime
Zest of 1 lemon
2 garlic cloves
1 green chilli
2 Tbsp (30 ml) honey
¼ C (60 ml) olive oil
Slaw
1 tsp (5 ml) Dijon mustard
2 Tbsp (30 ml) red wine vinegar
Zest and juice of 1 lime
1 Tbsp (15 ml) honey
1 garlic clove, grated
¼ C (60 ml) olive oil
250 g rainbow slaw mix
Salt and black pepper, to taste
To Serve
Handful of fresh cherries, washed (optional)
3 Tbsp (45 ml) pomegranate arils (optional)
1 spring onion, green part only, sliced on the diagonal (optional)
Instructions
Ribs
Place the ribs in a large pot of boiling, salted water and cook for 30 minutes, until just tender but not falling off the bone. Alternatively, cook in a pressure cooker for 15 minutes. Drain, pat dry, and set aside.
Cranberry & Cherry BBQ Marinade
Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 5 minutes until softened and lightly golden. Stir in the garlic and cook for another minute.
Add the cranberry jelly, black cherry jam, tomato passata, vinegar, soy sauce, Worcestershire sauce, smoked paprika, and black pepper. Stir well and bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the mixture thickens slightly and the flavours combine. Taste and adjust the seasoning with a pinch of salt if needed.
Ribs cont.
You can finish the ribs by cooking them in the oven or on a braai.
Oven Method
Preheat the oven to 180 ºC. Place the ribs on a foil-lined tray and cook for 20–25 minutes. Brush generously with the marinade and roast until heated through. For the last 10 minutes, increase the heat to 200 ºC and switch to the grill, basting again and cooking until the ribs are bubbling and well caramelised.
Braai Method
Prepare a medium-heat fire using good-quality charcoal or briquettes – you should be able to hold your hand 12–15 cm above the grid for 5–6 seconds before pulling away. Place the ribs on the grid and cook for 20–25 minutes, turning every 4–5 minutes. After the first 8 minutes, start basting with the BBQ sauce, brushing generously on both sides and flipping often until sticky, glossy and caramelised.
Chimichurri
In a blender or food processor, combine the parsley, coriander, mint, lime zest and juice, lemon zest, garlic, chilli, honey, and olive oil. Pulse until coarsely blended, taking care not to over-process.
Slaw
In a small bowl, whisk together the mustard, red wine vinegar, lime zest and juice, honey, and garlic. Slowly add the olive oil in a thin stream while whisking until the dressing emulsifies slightly. Toss with the rainbow slaw and season to taste with salt and black pepper.
To Serve
Serve the ribs drizzled with fresh chimichurri and with slaw on the side. Garnish with fresh cherries, pomegranate arils, and sliced spring onion, if using.
