Pomegranate-Glazed Slow-Roasted Pork Ribs with Crunchy Coleslaw with Tahini Yoghurt Dressing, Corn Ribs and Wedges

Slow-roasted until meltingly tender, these pork ribs are coated in a rich pomegranate glaze that's sweet, tangy and sticky. Finished with toasted sesame seeds and fresh herbs, made for sharing and guaranteed to leave sticky fingers behind.

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Servings: 8 servings

Course: Dinner

Ingredients Method

Ingredients

Pork Ribs

2 pork rib racks

Dry Rub

3 teaspoons sweet paprika
2 teaspoons onion powder
2½ teaspoons garlic powder
1/4 teaspoon ground coriander
2 teaspoons sea salt flakes
1/4 teaspoon freshly ground black pepper

For Roasting

200 ml pomegranate juice

Pomegranate Glaze

6 tablespoons tomato paste
6 tablespoons honey
3 tablespoons pomegranate molasses
120 ml pomegranate juice
120 ml water
1 teaspoon garlic powder
2 teaspoons sea salt flakes

Crunchy Coleslaw

200 g red cabbage finely shredded
200 g small white cabbage finely shredded
2 spring onions finely sliced
4 radishes cut into matchsticks
130 g fennel bulb finely chopped
200 g kohlrabi cut into matchsticks
½ cup pomegranate seeds
¼ cup fresh coriander roughly chopped
¼ cup fresh parsley roughly chopped
2 tablespoons fresh mint leaves torn

Tahini Yoghurt Dressing

200 g Greek yoghurt
100 g tahini
1 garlic clove grated
1 teaspoon sumac
1/4 teaspoon dried mint
1 lemon zested and juiced
½ tsp sea salt flakes
½ tsp freshly ground black pepper

Potato Wedges

5 medium red potatoes cut into wedges
2 tbsp olive oil
1 tsp dried oregano
1 tsp sea salt flakes
½ tsp freshly ground black pepper

Corn Ribs

2 corn cobs cut into ribs (halved, then sliced lengthways twice)
1 tbsp olive oil
½ tsp sea salt flakes

To Serve

Extra pomegranate arils
Finely sliced spring onions
Fresh parsley or coriander
Toasted sesame seeds

Method

Roast the Ribs

Preheat the oven to 160°C fan-forced.
Combine all dry rub ingredients in a small bowl.
Pat the ribs dry and coat generously with the seasoning mixture. Place into a large roasting tray lined with foil and baking paper and pour the pomegranate juice into the base of the tray. Cover tightly with baking paper and foil and roast for 1.5-2 hours on the middle shelf.

Make the Glaze

While the ribs are cooking, place all glaze ingredients into a small saucepan.
Bring to a gentle simmer over medium heat and cook for 20-30 minutes, stirring occasionally, until thickened and glossy. Set aside.

Prepare the Coleslaw

Combine the red cabbage, white cabbage, spring onions, radishes, fennel, kohlrabi, pomegranate seeds and herbs in a large bowl.
In a separate bowl, whisk together the Greek yoghurt, tahini, garlic, sumac, lemon zest and juice, salt and pepper until creamy. Taste for any adjustments.
Mix everything together and refrigerate.

Add the Wedges (After 30 minutes)

Place the potato wedges into a large bowl with the olive oil, oregano, salt and pepper. Toss well to coat.
Arrange on a lined baking tray and place into the oven on the bottom shelf with the ribs. Roast for approximately 60 minutes, turning halfway through.

Finish the Ribs and Add the Corn

About half an hour before you take the ribs out, brush the corn ribs with olive oil and season with salt. Arrange on a lined baking tray and place in the oven on the top shelf.
After the ribs have cooked for 1-5-2 hours, remove the foil and baking paper and increase the oven temperature to 200°C fan-forced.
Brush the ribs generously with glaze and bake for 10 minutes. Apply a second layer of glaze and bake for a further 5 minutes until sticky and caramelised.
Continue cooking the corn ribs for a total of 25-30 minutes, turning halfway through.

Serve

Cut the ribs into portions and arrange on a serving platter. Spoon over any remaining glaze and finish with pomegranate seeds, spring onions, fresh herbs and toasted sesame seeds.
Serve immediately with the crispy potato wedges, buttered corn ribs and crunchy coleslaw.