Enjoy A Variety Of Foods Every Day (Part 13) - Sweet & sour ribs with pomegranate salsa, Boston baked beans

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Sweet & sour ribs with pomegranate salsa


PREP 40 mins plus marinating and standing

COOK 2-3 ½ hrs

·         2kg/4lb 8oz pork spare ribs

·         1-litre carton pomegranate juice

·         flatbreads or rice, to serve (optional)

For the sauce

·         10 tbsp pomegranate molasses (shop-bought or see recipe, right)

·         8 tbsp soft brown sugar

·         8 tbsp tomato ketchup

·         2 tbsp red wine vinegar

·         1 tbsp Worcestershire sauce

·         1 tbsp grated ginger

·         2 tsp ground cumin

·         2 tsp coriander seeds

For the salsa

·         1 red onion, finely chopped

·         seeds from 2 pomegranates, or about 2 tubs pomegranate seeds

·         1 red chili, finely chopped

·         juice 2 limes

·         ½ small bunch coriander, roughly chopped

Sweet & sour ribs with pomegranate salsa

Sweet & sour ribs with pomegranate salsa

Heat oven to 160C/140C fan/gas 3. Snugly fit the ribs into a roasting tin. Pour over the pomegranate juice and enough water (if needed) to cover the ribs, then cover tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender, but not falling apart.

Put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring. Set aside.

When the ribs are done, tip away the liquid and coat all over with the sticky sauce. Cover and marinate in the fridge for at least 1 hr, or better still up to 24 hrs. Can be frozen at this stage.

To make the salsa, mix together all the ingredients and chill until ready to serve.

About 30 mins before baking, take the ribs out of the fridge to come to room temperature. Heat oven to 220C/200C fan/gas 7. Bake for 20-30 mins, turning occasionally and basting often with the sauce, until sticky, hot and crisping on the outside. Serve with the salsa and flatbreads or rice, if you like.

PER SERVING (4) 656 kcals, protein 38g, carbs 58g, fat 25g, sat fat 9g, fiber 1g, sugar 58g, salt 1.6g

Boston baked beans


PREP 10 mins plus overnight soaking

COOK 3 hrs 45 mins

·         400g/14oz dried haricot beans

·         3 onions, quartered

·         5 cloves

·         50g/2oz Muscovado sugar

·         50g/2oz black treacle

·         50g/2oz ketchup

·         1 tbsp English mustard

·         2 tbsp red wine vinegar

·         800g/1lb 12oz pork belly, rind removed and cut into 3-4cm cubes

Boston baked beans

Boston baked beans

We all grew up on baked beans, but this is the real thing! When I cooked this recipe, my intrepid tasters described it as 'baked beans for adults' and just like 'cowboy food'. Take their word for it - it's superb.

Soak the haricot beans overnight, covered with at least 8cm water. The next day, heat oven to 160C/140C fan/gas 3. Rinse the soaked beans and put them in a heavy-based ovenproof pan that has a lid. Cover with 5cm water, bring to simmering point and cook for about 40 mins until nearly tender. Top up with a little boiling water if it looks too dry (you want the beans to be covered at all times).

Stud 1 onion quarter with the cloves and add all the onions to the pot with the sugar, treacle, ketchup, mustard, vinegar, pork and some grinds of the pepper mill (don't add salt at this stage as it can toughen the beans). Remove the lid and return to the oven for 2½ - 3 hrs until the beans are creamy and soft and the pork completely tender. Give it a taste for saltiness, and season to your taste. Serve with nothing more than some crusty bread and a salad.

PER SERVING (6) 555 kcals, protein 39g, carbs 51g, fat 22g, sat fat 7g, fiber 16g, sugar 21g, salt 0.9g

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