Ginger ale pork ribs with pear and fennel
- 09.03.2017
- 880
Georgia Barnes shares one of her top winter warmers. "This dish takes me back to my childhood. I've added pear and fennel to my variation. Simplicity at its best; just seven ingredients to a hearty, wholesome dinner."
Recipe «Ginger ale pork ribs with pear and fennel» presented in category Recipes / Meat, to prepare this dish you will need no more 1:15 minutes. To make this dish at home by prescription from the author sheff would need: 625ml dry ginger ale, 2 brown onions, finely chopped, 1 fennel bulb, sliced, fronds reserved, 2 garlic cloves, crushed, 1 Massel chicken style stock cube , 1kg pork rib racks, cut into portions, 2 large pears, cut into wedges .
Ingredients:
- 625ml dry ginger ale
- 2 brown onions, finely chopped
- 1 fennel bulb, sliced, fronds reserved
- 2 garlic cloves, crushed
- 1 Massel chicken style stock cube
- 1kg pork rib racks, cut into portions
- 2 large pears, cut into wedges
Instructions
- Preheat oven to 200C/180C fan forced. Place the ginger ale, onion, fennel, garlic and stock cube in a large baking dish. Stir well to combine.
- Season the ribs generously with salt and pepper. Add to the baking dish and turn to coat. Bake, turning the ribs halfway through cooking, for 1 hour.
- Meanwhile, heat a non-stick frying pan over medium-high heat. Spray the pears with olive oil and cook, turning, for 2 minutes or until lightly golden.
- Add the pears to the dish, spooning over a little of the pan juices. Bake for 15 minutes or until the ribs are browned and the vegetables and pears are tender. Season. Sprinkle with the fennel fronds to serve.