PORK RIBS & PINEAPPLE SAGE

Ingredients 

600g rack of Pork ribs

50g of fresh Ginger

5 Juniper berries

4 Pineapple Sage leaves

20g of fresh Thyme

2 large peeled & chopped shallots

1 clove of garlic

1 Jalapeño pepper

Salt and pepper to taste

Method

In a blender add the Ginger, Garlic,Jalapeño pepper, Shallots, Thyme, Sage and a Juniper berries. 

Blend till you have a smooth paste. Add little water , if required for an easy blend and set aside. 

Rub the rack of ribs with the spice mix. Marinade first least 24hrs or for best results overnight in the fridge. 

Preheat your oven to 180*c. Bake for 45 minutes. 

Serve with your favourite salads, Chips or rice. This was served with Kelewele (a spicy , fried ripened Plantain cubes), a popular Ghanaian snack. 

Enjoy! 

All photos and recipe are by the owner of the blog. 

Recipe for Tangy & Spicy Pork Ribs

Ingredients

Serves 6 

2kg of Pork ribs

Marinade

1 teaspoon of Yuzu (sold in Waitrose)

1 tablespoon of grated ginger

1 diced medium sized onion

2 cloves of garlic, grated

1 tablespoon of diced green chillies (remove the seeds for a milder heat)

1 teaspoon on grated galangal 

15g of chopped Tarragon

1 teaspoon of thyme. 

1 teaspoon of olive oil

Salt and pepper to taste. 

Method:

Pre heat the oven to 180*c

Mix all the ingredients for the marinade and pour over the ribs. 

Using your washed cleaned hands gently massage the ribs with the marinade 

Leave the ribs to marinade for a minimum of 4 hrs. 

Using a clay pot, Casserole pot, Tagine or roasting tray, pour ribs in your preferred pot or tray and place in the oven. 

Reduce the heat to 150*c after 30 minutes and cook for a further 3 hrs with the lids on for the pot or Tagine or if using a tray cover with foil. 

Remove the ribs from the oven and let it rest for 5 minutes. Serve in a warm bowl. 

Best served with a tomato and sweet onion salad. 

All photos are taken by the author of this blog.