Food for the Match: Pork Ribs with Orange and Pomegranate Salsa from Catherine Fulvio

With the World Cup madness in full swing, here’s a recipe for some proper food for the match: sticky pork ribs with orange and pomegranate salsa from Catherine Fulvio!

"I used to call this ‘man food’, but we all go to matches nowadays and there’s nothing quite as welcoming as hearty, wholesome, hot food on a cold match day. Sport and food just seem to go together, but it has to be bold flavours and food that’s sticky and messy! There are certain foods that are famous with certain sports, like strawberries with tennis or pies with football. It’s all about ‘grab’ food, as a friend calls it.

In our household, sport can be a divider, especially when it comes to rugby or football. You can imagine the Italy vs. Ireland atmosphere in my house when the rugby is on!"

- Catherine

Pork Ribs with Orange and Pomegranate Salsa

Sweet and sticky and oh so delicious – and even better when washed down with an ice cold beer.

Serves 4

1.5kg pork spare ribs

1 red chilli, finely chopped
2 tsp coriander seeds, crushed
1 litre pomegranate juice

For the sauce:

60g dark brown sugar

1 x 2cm piece of fresh ginger, grated
75ml pomegranate molasses
4 tbsp tomato ketchup
1 tsp ground cumin

For the salsa:

1 red onion, finely chopped

1 pomegranate, deseeded
1 large orange, peeled and segmented
small bunch of fresh coriander, roughly chopped
juice of 1 lime

Preheat the oven to 170°C/fan 150°C/gas 3.

Place the ribs in a roasting tin. Sprinkle over the red chilli and coriander seeds and pour in the pomegranate juice. Cover with foil and roast for 1 hour 45 minutes, turning the ribs from time to time, until tender.

Place all the ingredients for the sauce into a small saucepan and bring to the boil. Reduce the heat and simmer for about 4 minutes, until a thick syrup forms.

When the ribs are done, pour off the pomegranate juice and brush the ribs with the sticky sauce. Cover and marinate for least 1 hour, if not longer (12 hours is preferable). Allow the ribs to cool completely before placing them in the fridge.

To make the salsa, combine all the ingredients and set aside.

To finish the ribs, bring them to room temperature before cooking. Preheat the oven to 220°C/fan 200°C/gas 7.

Cook for 30 minutes, turning occasionally and basting from time to time with the sauce, until the ribs are sticky on the outside. Serve with the salsa.

This recipe is featured in The Weekend Chef, Catherine Fulvio’s bestselling cookbook, now available online & all good bookstores nationwide.