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Ginger ale pork ribs with pear and fennel
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Georgia Barnes' nostalgic winter warmer: A comforting childhood favorite with a twist of pear and fennel. Simple and delicious, only 7 ingredients for a hearty dinner.
Ingredients:
  • 625ml (2 1/2 cups) dry ginger ale
  • 2 brown onions, finely chopped
  • 1 fennel bulb, sliced, fronds reserved
  • 2 garlic cloves, crushed
  • 1 chicken style stock cube
  • 1kg pork rib racks, cut into portions
  • 2 large pears, cut into wedges
Instructions:
  • Preheat your oven to 200C/180C fan forced. In a large baking dish, combine the ginger ale, onion, fennel, garlic, and stock cube, stirring well.
  • Generously season the ribs with salt and pepper, then place them in a baking dish to coat. Bake for 1 hour, turning the ribs halfway through cooking.
  • Heat a non-stick frying pan over medium-high heat. Coat the pears with olive oil and cook until lightly golden, about 2 minutes, turning as needed.
  • Place the pears in the dish, drizzling some pan juices on top. Bake for 15 minutes until the ribs are browned, and the vegetables and pears are soft. Season to taste and garnish with fennel fronds before serving.

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