- 800 g pork spare ribs
- 2 x 170 g packs Cook’s Essentials pomegranate-and-apple glaze
- Red onion
- Crushed green olives
- Red-wine vinegar
- Olive oil
- Fresh chilli
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.