Pomegranate Glazed Pork Ribs with Burnt Onions

By Christian Gott, The Island Chef

Today we have a recipe from our favorite chef, Christian which I have replicated with photos.

Here is what Christian has to say:

“I have to admit that I was so excited when I learnt that Urbangrains sold pomegranate sauce as there was something that I was very keen to try, a pomegranate – based BBQ sauce. Now, I love sticky, spicy sauces and the smoky flavor of classic char-grilled and barbecued dishes and here is my recipe that combines all of these things together and I have to say the results were pretty scrumptious. You can omit the burnt onion if you think they are a little too precociously chef like, but the y are really easy and charred, sweet flavor really compliments the rest of the dish.

Ingredients (serves 4)

  • 12-16 Pork Ribs
  • 3 tbsp soft brown sugar
  • 1 tbsp salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon of dried garlic powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried Urbangrains Organic Thyme
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 4 medium white onions, sliced in half vertically (Alice says: I cut them in rings, as I prefer them this way)
  • A drizzle of Urbanrgains Extra Virgin Olive Oil
  • Sea salt and freshly ground black pepper

For the sauce:

  • 1 jar of Urbangrains Pomegranate relish
  • 100ml Golden Syrup (Alice says: I used Urbangrains Wildflower honey instead)
  • 5ml Sherry vinegar
  • 50g soft brown sugar
  • 2 tbsp tomato puree
  • 1 teaspoon smoked paprika
  • 1 teaspoon of dried garlic powder
  • 1 teaspoon ground cinnamon
  • 1//2 teaspoon sweet paprika

Pomegranate glazed pork recipe

Preparation:

1. Preheat oven to 300F/150C/Gas mark 2.

2. Mix the sugar salt, and spice together to make a rub and place into a plastic bag with the ribs. Seal the bag and shake until the ribs are well coated, and then take out the ribs and place the meat side down into a large oven proof tray. Cover the tray with silver foil and place in the oven and bake for three- four hours.

Rub with Urbangrains thyme

Alice says: I know it looks like I took a handful of dirt and place it in a bowl, but trust Christian, it is a great, hand-made rub!

rub final with Urbangrains thymeThis is how the meat should look like after you take it out from the plastic bag.

3. Heat a good, heavy bottomed frying pan and place in the onions, cut sized down (Note from Alice: I cut them in rings, as I do not prefer the whole thing, but it is up to you). Allow the onions to blacken and char, and then remove from the heat.

onions1

onions 3

4. Place in a second tray, skin side down, drizzle with little oil, season and cover with silver foil.

drizzle onions with Urbangrains olive oil

5. When the ribs have had three hours place the onions in the oven.

6. While the ribs and onions are cooking, combine all the ingredients for the sauce into a medium sized, heavy bottomed pan and simmer for fifteen minutes on a very low heat. Stir regularly to thoroughly mix the ingredients together and to prevent the sauce from sticking and burning.

Urbangrains pomegranate glaze

 

7. Remove the ribs from the oven and carefully open the foil. Check with the point of a small sharp knife to see if the ribs are tender and drain off the fat.

8. Gently spoon over some sauce over each of the ribs and return them to the oven for an extra fifteen minutes.

glaze on ribs 1

glaze on ribs 2

 

9. Carefully remove the foil from the onions, and using a teaspoon prise apart the layers (As mentions before, you do not need to do that if you cut the rings into onions)

To serve: Place a portion of the ribs and some of the onions on to each plate andspoon over a little extra sauce. Serve with brown rice or baked potatoes and crisp, dressed salad.ribs with urbangrains pomegranate sauce

final plate urbangrains pomegranate glaszed pork1

 

 

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