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Smashed tomato-and-red pepper smoor

40 minutes

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Sticky blueberry-and-soya pork ribs

2½ hours

Sticky blueberry-and-soya pork ribs

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2½ hours

Ingredients

For the blueberry-and-soya basting sauce:

1 x 360 g punnet Woolworths Flavourburst blueberries
2⁄3 cup soya sauce
2 star anise
2 T Muscovado sugar
1 lime, juiced
2 cloves garlic, crushed
1 x 5 cm piece fresh ginger , peeled and sliced
1 kg good-quality pork ribs

Method

1. Preheat the oven to 180°C. To make the basting sauce, place the blueberries, soya sauce, star anise and sugar in a saucepan and reduce until syrupy, about 15–20 minutes. Add the lime juice, garlic and ginger for the last 5 minutes of cooking time, then allow to cool slightly.

2. Place the ribs in a deep baking tray, pour over the basting sauce, then cover well with foil. Roast for 2 hours, then remove the foil and strain any pan juices into a small saucepan. Reduce the liquid by half to make a glaze. Brush onto the ribs, then return to the oven and grill until sticky, about 5–10 minutes.

Find more pork recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Claire-ellen Van Rooyen

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Smashed tomato-and-red pepper smoor

Sticky blueberry-and-soya pork ribs

Sticky blueberry-and-soya pork ribs

Ingredients

Method