SPICED RACK

SWEET & SPICY RIBS, ESCHALOT AND CREAMY CUCUMBER

SERVES 4

Begin this recipe at least 4 hours ahead.

2 tbs olive oil8cm piece (40g) ginger, peeled and finely chopped1 green chilli, finely chopped, seeds and all75g hot mango pickle, roughly chopped (I use Patak’s brand)1/2 tbs coriander seeds, roughly2 tbs tomato paste300ml pomegranate juice70g soft light brown sugar40g fresh coriander, roughly chopped1kg pork loin ribs (cut into racks), slashed a few times with a small sharp knife350g medium eschalots, peeled and left whole or halved lengthways if larger