Sweet and spicy ribs with eschalot and creamy cucumber

Name: Sweet and spicy ribs with eschalot and creamy cucumber recipe
Prep time: 30 min
Cook time: 275 min
Total time: 305 min
Yield: 4
Ingredients: 2 tbs olive oil; 8cm piece (40g) ginger, peeled and finely chopped; 1 green chilli, finely chopped, seeds and all; 75g hot mango pickle, roughly chopped; 1 1/2 tbs coriander seeds, roughly crushed in a pestle and mortar; 2 tbs tomato paste; 300ml pomegranate juice; 70g soft light brown sugar; 40g fresh coriander, roughly chopped; 1kg pork loin ribs (cut into racks), slashed a few times with a small sharp knife; 350g medium eschalots, peeled and left whole or halved lengthways if larger; 1 cucumber (330g), seeds removed and then cut into 1/4 cm-thick half-moons; 1 tbs lime juice; 1 tbs olive oil; 3 tbs sour cream

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30m

4h 35m

Sweet and spicy ribs with eschalot and creamy cucumber

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by Yotam Ottolenghi

Jun 22, 2020

It’s a recipe featuring a jolt of flavours, Yotam Ottolenghi style. The star chef enlists some of his favourite spices and seasonings, and puts them to work on a top-ranking pork dish. A soft, cooling side rounds out this unforgettable medley.

2 tbs olive oil
8cm piece (40g) ginger, peeled and finely chopped
1 green chilli, finely chopped, seeds and all
75g hot mango pickle, roughly chopped
1 1/2 tbs coriander seeds, roughly crushed in a pestle and mortar
2 tbs tomato paste
300ml pomegranate juice
70g soft light brown sugar
40g fresh coriander, roughly chopped
1kg pork loin ribs (cut into racks), slashed a few times with a small sharp knife
350g medium eschalots, peeled and left whole or halved lengthways if larger

Cucumber salad

1 cucumber (330g), seeds removed and then cut into 1/4 cm-thick half-moons
1 tbs lime juice
1 tbs olive oil
3 tbs sour cream

Method

1.

Preheat the oven to 130°C.
2.

Add the oil to a large frypan on a medium-high heat. Once hot, add the ginger and chilli, and cook until fragrant, about 90 seconds. Add the mango pickle, 1 tbs of coriander seeds, tomato paste, pomegranate juice, sugar and 30g of fresh coriander and bring to a simmer. Cook for about 5 minutes, stirring occasionally, until thickened slightly. Set aside.
3.

Add the ribs, eschalots, 3/4 tsp of salt and plenty of pepper to a roasting pan about 34 x 26cm in size and toss everything together, arranging the ribs flesh-side up. Pour over the sauce, wrap tightly with foil and then transfer to the oven for 4 hours. Turn the heat up to 170°C, remove the foil and baste the ribs with the sauce. Bake for a further 25 minutes, basting once throughout, until nicely coloured and the sauce is sticky. Leave to cool slightly while you make the cucumber salad.
4.

Add the remaining 1/2 tbs of coriander seeds to a small frypan on a medium-high heat. Toast for 3 minutes or until fragrant. Transfer to a medium bowl along with the cucumber, lime juice, oil, sour cream, remaining 10g of coriander, 1/2 tsp of salt and a good grind of pepper and toss everything together to combine.
5.

Divide the ribs, eschalot and cucumber salad among 4 plates and serve while the ribs are still warm.