Rum and Ginger Braised Pork Ribs

by Andi Oliver, featured in The Pepperpot Diaries

Published by DK

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Introduction

An ice-cold, 10-year-aged English Harbour Antiguan rum with ginger ale over ice. This is the way I was introduced to rum, and it’s still my favourite way to drink it. This recipe is my go-to rum drink in a cooking pot. The sugars from the ginger ale and the rum work on the ribs during the slow-cook, until they are melting and unctuous.

As featured in

The Pepperpot Diaries

Image of Andi Oliver's Rum and Ginger Braised Pork Ribs — Photo by Robert Billington

Ingredients

Serves: 6-8

Metric Cups

neutral oil, such as rapeseed oil (canola) or sunflower oil, for frying
4 kilograms pork ribs
200 grams sliced onions
5 garlic cloves (grated)
1 teaspoon cumin seeds
15 grams fresh ginger (grated)
100 grams chopped tomatillo (if available)
100 grams tomatoes (grated)
100 grams tomatoes (chopped)
250 millilitres dark or golden rum
1 litre chicken stock
1 litre ginger ale
200 grams unsalted butter

neutral oil, such as rapeseed oil (canola) or sunflower oil, for frying
8¾ pounds pork ribs
7 ounces sliced onions
5 garlic cloves (grated)
1 teaspoon cumin seeds
½ ounce fresh gingerroot (grated)
3½ ounces chopped tomatillo (if available)
3½ ounces tomatoes (grated)
3½ ounces tomatoes (chopped)
1 cup plus 1 tablespoon dark or golden rum
4⅓ cups chicken broth
4⅓ cups ginger ale
1¾ sticks unsalted butter

Method

Rum and Ginger Braised Pork Ribs is a guest recipe by Andi Oliver so we are not able to answer questions regarding this recipe

In a hot frying pan, sear the ribs on each side in a little oil until they take on a deep golden colour. Remove from pan and leave to one side.
Find a large, lidded, braising pan that’s wide enough for the whole ribs to fit in. Set the pan over a medium–low heat with a splash of oil. Add the onion and garlic and cook for about 10 minutes until softened.
Add the cumin seeds and ginger and sauté for a further 5 minutes. Add the tomatillos (if using) and grated and chopped tomatoes and sauté for another 5 minutes.
Finally, add the seared ribs, rum, chicken stock, and ginger ale. Cover the pan with the lid and leave over a low heat to braise gently for 3–4 hours until the ribs are meltingly tender.
Remove the ribs from the pot and place on a large plate or dish to one side. Turn the heat up under the cooking liquid. When it’s bubbling vigorously, whisk in the butter until melted, then pour the sauce back over the ribs and serve.

In a hot frying pan, sear the ribs on each side in a little oil until they take on a deep golden colour. Remove from pan and leave to one side.
Find a large, lidded, braising pan that’s wide enough for the whole ribs to fit in. Set the pan over a medium–low heat with a splash of oil. Add the onion and garlic and cook for about 10 minutes until softened.
Add the cumin seeds and ginger and sauté for a further 5 minutes. Add the tomatillos (if using) and grated and chopped tomatoes and sauté for another 5 minutes.
Finally, add the seared ribs, rum, chicken broth, and ginger ale. Cover the pan with the lid and leave over a low heat to braise gently for 3–4 hours until the ribs are meltingly tender.
Remove the ribs from the pot and place on a large plate or dish to one side. Turn the heat up under the cooking liquid. When it’s bubbling vigorously, whisk in the butter until melted, then pour the sauce back over the ribs and serve.