Massale Onion Chutney Glazed Pork Ribs Recipe

Ingredients (for 4 servings)

• 1.5 kg of pork ribs
• 5 tablespoons of Massale Onion Chutney Glazed Pork Ribs
• 2 tablespoons of honey
• 2 tablespoons of soy sauce
• 2 tablespoons of balsamic vinegar
• 1 clove of garlic, finely chopped
• 1 teaspoon of freshly grated ginger
• 1 tablespoon of sesame oil
• 1 teaspoon of four-spice blend or cinnamon powder
• Salt and pepper to taste
• Pomegranate seeds for garnish
• Orange zest for added aroma
• Sprigs of rosemary for decoration

Preparation

Prepare the ribs:

• • Preheat your oven to 150°C (300°F). Place the ribs on a baking sheet lined with aluminum foil or in a large dish. Season lightly with salt and pepper.

Prepare the marinade:

• • In a bowl, mix the massale onion chutney, honey, soy sauce, balsamic vinegar, chopped garlic, grated ginger, sesame oil, and four-spice blend. Adjust the taste as needed: add more honey for sweetness or more balsamic vinegar for acidity.

Brush the ribs:

• • Use a brush to generously coat the ribs with the marinade. Reserve some marinade for basting during cooking and finishing.

Slow cook the ribs:

• • Cover the ribs with foil to keep them moist and bake at 150°C (300°F) for 2 hours. Check occasionally and baste the ribs with their juices to intensify the flavors.

Caramelization:

• • Remove the foil, increase the temperature to 200°C (400°F) or turn on the grill. Brush the ribs with the remaining marinade and cook for another 15 minutes until golden and caramelized.

Plating:

• • Once cooked, let the ribs rest for 5 minutes before arranging them on a serving platter. Garnish with pomegranate seeds for a fresh and colorful touch, and sprinkle with orange zest to enhance the flavors.

Suggested sides:

• • Serve these ribs with mashed sweet potatoes flavored with vanilla, roasted winter vegetables (carrots, parsnips, squash), or sautéed mushrooms with garlic and parsley. Pair with a bold red wine, such as Côtes-du-Rhône or Pinot Noir, for a perfect balance.

Chef's tip:

• • For even better flavor, prepare the ribs the day before. Coat them in the marinade and refrigerate overnight. This allows the meat to fully absorb the aromas, resulting in tender and flavorful ribs.

Enjoy your meal!