Cherry & Ginger Pork Ribs
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 1 hour 45 minutes
- 2-3 racks baby back pork ribs (around 2kgs/4.4lbs.)
- 1 cup cherry jam
- 1/4 cup water
- 1 tablespoon seeded mustard
- 5cm/2inch piece of ginger, finely grated
- 2 star anise
- 30ml/1flozs. brandy or whisky
- Salt to taste
Step 1 - Make the cherry marinade first. Blend the cherry jam and water so that it becomes smooth. Add mustard, ginger, star anise and brandy or whisky. Season with salt. This marinade can be made 2-3 days ahead or frozen.
Step 2 - Marinate the racks of pork in the marinade for anything from 30 minutes to 2 hours (or you can do this overnight). Preheat oven to 140C/284F and line 2 baking trays with foil or parchment reserving some of the marinade to brush over the ribs as they are cooking. Cover with foil that has been sprayed with oil so that it doesn't stick to the meat, and bake for 1.5 hours basting every 30 minutes.
Step 3 - Turn the heat up to 180C/350F. Remove the foil and roast for 15 minutes. Serve with ginger rice. To make ginger rice, add 2 tablespoons finely grated ginger to a pot of basmati rice water and cook as per instructions.