Sticky pomegranate-glazed spare ribs

Preheat the oven to 180°C.

Marinate pork spare ribs in packs of Woolworths' Cook’s Essentials pomegranate-and-apple glaze* for 1 hour, then roast for 1 hour 30 minutes, or until tender and sticky.

Remove from the oven and set aside to rest.

Serve with sliced tomato and red onion, crushed green olives, a splash of red-wine vinegar and olive oil and chopped fresh chilli.

*Cook's note: if you cannot find the pomegranate-and-apple glaze, you can make your own berry or plum glaze. Gently simmer 250 g mixed fresh or frozen berries or 8 plums, halved, with a splash of berry juice, a glug of red wine and 1 stick of cinnamon until thick and syrupy.

You can also simply reduce a jar of cranberry-and-apple jelly until thick and syrupy.

Note: These ribs can easily be made on the braai. Read Abigail's tips and tricks for rips on the braai.