World Cup Fever – at Fever Pitch….

It will be all eyes on the match this evening in our house with Italy-v-Costa Rica on at 5pm.
Been married to a Sicilian and spending so much time over in Italy with family and friends, I know all too well the passion that the Italians have for their football…and for their food.

I will be making one of my favourite match day dishes that you might like to try yourselves at home over the weekend.
In my most recent book, The Weekend Chef, Easy Food for Lazy Days – I have dedicated a whole chapter for
‘Food for the Match’ – this is one of my favourite dishes, I just love the sweet and sticky texture of the sauce – goes down a treat in our house.


Pork Ribs with Orange and Pomegranate Salsa
Serves 4

1.5kg pork spare ribs
1 red chilli, finely chopped
2 tsp coriander seeds, crushed
1 litre pomegranate juice

For the sauce:
60g dark brown sugar
1 x 2cm piece of fresh ginger, grated
75ml pomegranate molasses
4 tbsp tomato ketchup
1 tsp ground cumin

For the salsa:
1 red onion, finely chopped
1 pomegranate, deseeded
1 large orange, peeled and segmented
small bunch of fresh coriander, roughly chopped
juice of 1 lime

Preheat the oven to 170°C/fan 150°C/gas 3.

Place the ribs in a roasting tin. Sprinkle over the red chilli and coriander seeds and pour in the pomegranate juice. Cover with foil and roast for 1 hour 45 minutes, turning the ribs from time to time, until tender.

Place all the ingredients for the sauce into a small saucepan and bring to the boil. Reduce the heat and simmer for about 4 minutes, until a thick syrup forms.

When the ribs are done, pour off the pomegranate juice and brush the ribs with the sticky sauce. Cover and marinate for least 1 hour, if not longer (12 hours is preferable). Allow the ribs to cool completely before placing them in the fridge.

To make the salsa, combine all the ingredients and set aside.

To finish the ribs, bring them to room temperature before cooking. Preheat the oven to 220°C/fan 200°C/gas 7.

Cook for 30 minutes, turning occasionally and basting from time to time with the sauce, until the ribs are sticky on the outside. Serve with the salsa.

Sweet and sticky and oh so delicious – and even better when washed down with a good craft beer.

Recipe from The Weekend Chef – Easy Food for Lazy Days

Published by Gill & Macmillan

Photo credit to Joanne Murphy


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