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Smoky Pork Ribs with Rhubarb Sauce and Swede Mash

Smoky Pork Ribs with Rhubarb Sauce and Swede Mash

By OcadoLifePublished on 21 January 2025No barbecue needed to conjure up delicious smokiness in this recipe for Smoky Pork Ribs with Rhubarb Sauce and Swede Mash, from chef and food writer Gill Meller. “Smoked paprika and a nice high heat give these ribs superb depth of flavour. Rhubarb is sharp and fruity and, together with the honey, creates the basis of the most wonderful sweet and sour sauce, which cuts through the richness of the ribs perfectly. They go particularly well with a big spoonful of peppery swede mash.”
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Time and servings

2 hrs 50 minsTotal time
4Servings
20 minsPrep time
2 hrs 30 minsCooking time

Ingredients

  • 2 (550g) packs Ocado Pork Ribs
  • 1 tbsp sesame oil
  • 3 tsp (approx.) smoked paprika
  • 5 cm piece ginger, peeled and finely grated
  • 3 sticks (approx.) rhubarb, trimmed and cut into approx. 3 cm pieces
  • 4 garlic cloves, thinly sliced
  • 2 tbsp runny honey
  • 4 tbsp soy sauce
  • 1 good pinch chilli flakes
  • 125ml apple juice (or water)
  • 1 tbsp sesame seeds, toasted
  • 1 swede, peeled and cut into approx. 3 cm cubes
  • 500g savoy cabbage, sliced
  • 50g unsalted butter
  • 50ml single cream (or use milk)
  • 4 salad onions, thinly sliced

Method

  • Step 1

    Preheat the oven to 220°C/200°C fan/gas 7. Arrange the ribs in a large roasting tin in a single layer. Rub with the sesame oil and smoked paprika; season well with salt and pepper. Roast uncovered for 35-40 mins, until dark and caramelised.

  • Step 2

    In a bowl, combine the ginger, rhubarb, garlic, honey, soy sauce, chilli, apple juice (or water) and sesame seeds.

  • Step 3

    Spoon the rhubarb over the ribs; cover tightly with baking paper and foil. Reduce the oven to 170°C/150°C fan/gas 4; cook for a further 1½-2 hrs, until tender. Check after 1 hr; top up with water if needed.

  • Step 4

    Meanwhile, cook the swede in a large pan of boiling salted water for 20 mins or until tender. Steam the cabbage for 5 mins before the end of cooking time. Drain the swede, return to the pan and mash with the butter and cream or milk, and seasoning.

  • Step 5

    Serve the mash with the ribs scattered with the salad onions, and the cabbage.