SunPork Fresh Foods Super Crunchy Honey Pork

One Pot Spiced Braised Pork Ribs

Indulge in this dish that’s perfect for a cozy night in or impressing guests for dinner. Succulent pork ribs, hearty white beans and black lentils all cooked in a delicious blend of herbs and spices.

3hrs 40mins

Capable Cooks

6

What you’ll need

Name: One Pot Spiced Braised Pork Ribs
Yield: 6
Ingredients: 1.2kg SunPork Fresh Foods Meaty Loin Ribs, cut into 2 rib portions; 4 Tbsp. oil; 1 brown onion, thinly sliced; 1 red chilli, thinly sliced; 2 garlic cloves, thinly sliced; 2 tsp. Dutch cocoa, sieved; 2 Tbsp. smoked paprika; 1 tsp. ground ginger; 1 tsp. ground fennel; ½ tsp. ground cloves; 1 Tbsp. Dijon mustard; 400g chopped tomatoes, canned; 200g small black lentils; 100g white beans, soaked overnight in cold water, drained; 50ml red wine vinegar; 2 Tbsp. maple syrup; 2 fresh bay leaves; 1 Tbsp. fresh thyme, finely chopped; 700ml water; 700ml beef stock; Salt and pepper, to season; 50ml olive oil; 200g sourdough, crust removed; 1 Tbsp. thyme; 1 Tbsp. oregano; 1 Tbsp. parsley; 1 Tbsp. sage; 2 garlic cloves, roughly chopped; ½ red chilli, thinly sliced

INGREDIENTS

1.2kg SunPork Fresh Foods Meaty Loin Ribs, cut into 2 rib portions
4 Tbsp. oil
1 brown onion, thinly sliced
1 red chilli, thinly sliced
2 garlic cloves, thinly sliced
2 tsp. Dutch cocoa, sieved
2 Tbsp. smoked paprika
1 tsp. ground ginger
1 tsp. ground fennel
½ tsp. ground cloves
1 Tbsp. Dijon mustard
400g chopped tomatoes, canned
200g small black lentils
100g white beans, soaked overnight in cold water, drained
50ml red wine vinegar
2 Tbsp. maple syrup
2 fresh bay leaves
1 Tbsp. fresh thyme, finely chopped
700ml water
700ml beef stock
Salt and pepper, to season

Crumb

50ml olive oil
200g sourdough, crust removed
1 Tbsp. thyme
1 Tbsp. oregano
1 Tbsp. parsley
1 Tbsp. sage
2 garlic cloves, roughly chopped
½ red chilli, thinly sliced

How to make it

Pre-heat fan forced oven to 160°C.
In a casserole dish heat 1 Tbsp. oil over a med-high heat. Season ribs with salt and pepper and cook in batches for 3 – 4 mins until browned on all sides. Remove from the casserole dish and set aside.
Add the remaining oil to the casserole dish over a med. heat. Add onion, chilli and garlic, then cook for 7 mins, until softened. Add cocoa, paprika, ginger, fennel and cloves, then stir for 30 secs and add mustard.
Add canned tomatoes, lentils, white beans, vinegar, maple syrup, bay leaves and thyme, then season with salt and pepper. Add water and beef stock, then bring to the boil, add ribs and cover.
Transfer to the oven and cook for 2½ – 3 hrs stirring occasionally, until the ribs and beans are tender.
Meanwhile, add crumb ingredients to a food processor and blitz into a course crumb. Sprinkle over a lined baking tray and bake for 10–15 mins, until crisp and golden brown.
Discard bay leaf from ribs, transfer to serving dishes then sprinkle over crumb.
Serve and enjoy!