Slow roast chilli and pomegranate pork spare ribs

Pomegranate molasses has a rich tart sweetness which makes an amazing addition to any marinade or sauce. In this slow roast chilli pork ribs dish, the flavours are rich, intense and compliment the rich stickiness of the pork spare ribs perfectly.

  • Prep Time

    10 Minutes
  • Cook Time

    1.8 Hours
  • Serves

    4 People


  • 1.5k pork spare ribs

for the marinade

  • 1 cup pomegranate molasses
  • ½ cup honey
  • ¼ cup soy sauce
  • ½  cup dark brown sugar
  • 2 long red chillis
  • 3 cloves of crushed garlic
  • 1 tablespoons grated fresh ginger

to serve

  • 1 fresh pomegranate (optional)
  • 1 long red fresh chilli
  • ¼ cup picked flat leaved parsley leaves

You'll Need

  • Multix Cling Film
  • Multix Bake
  • Multix Alfoil


  1. In a large nonreactive bowl combine all the marinade ingredients. Add pork spare ribs and stir until well coated. Cover with cling film and refrigerate for at least 1 hour or overnight.
  2. Preheat the oven to 190°C.
  3. Transfer the ribs and the marinade to a large nonreactive oven proof dish cover with a layer of baking paper topped by a sheet of Alfoil (to stop the marinade sticking to the pork). Crimp the Alfoil to seal the dish. Bake covered for about 1 hour.
  4. Remove the foil cover and cook for another 40- 45 mins turning the spare ribs occasionally and basting with the marinade mixture. The pork is ready when it’s cooked through, tender, caramelized and dark golden brown.
  5. Once the pork is cooked remove it from the marinade and transfer to a serving dish to keep warm.
  6. In a small saucepan reduce the marinade and cooking juice down to a think shiny glaze pour over the ribs.
  7. Serve with rice or cous cous and salad.