Andi Oliver’s Rum and Ginger Braised Pork Ribs
Andi Oliver's melt-in-the-mouth Caribbean pork ribs are slow-braised in a rich, flavourful rum and ginger ale sauce.
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.
Ingredients
| neutral oil, such as rapeseed (canola) or sunflower oil, for frying | |
| 4kg (8¾ lb) | pork ribs |
| 200g (7oz) | sliced onion |
| 5 | garlic cloves, grated |
| 1 tsp | cumin seeds |
| 15g (½oz) | grated fresh ginger |
| 100g (3½oz) | chopped tomatillo (if available) |
| 100g (3½oz) | tomatoes, grated |
| 100g (3½oz) | tomatoes, chopped |
| 250ml (1 cup plus 1 tbsp) | dark or golden rum |
| 1 litre (4⅓ cups) | chicken stock |
| 1 litre (4⅓ cups) | ginger ale |
| 200g (1¾ sticks) | unsalted butter |
Method
Prep time: 15 minutes. Cook time: 3½ to 4½ hours.
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.
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