Sweet and spicy pork ribs.

It’s a recipe featuring a jolt of flavours, Yotam Ottolenghi style. The star chef enlists some of his favourite spices and seasonings, and puts them to work on a top-ranking pork dish. A soft, cooling side rounds out this unforgettable medley.

SWEET & SPICY RIBS, ESCHALOT AND CREAMY CUCUMBER

SERVES 4

Begin this recipe at least 4 hours ahead.

2 tbs olive oil

8cm piece (40g) ginger, peeled and

finely chopped

1 green chilli, finely chopped, seeds

and all

75g hot mango pickle, roughly

chopped (I use Patak’s brand)

11/ 2 tbs coriander seeds, roughly

crushed in a pestle and mortar

2 tbs tomato paste

300ml pomegranate juice

70g soft light brown sugar

40g fresh coriander, roughly

chopped

1kg pork loin ribs (cut into racks), slashed a few times with a small sharp knife

350g medium eschalots, peeled and left whole or halved lengthways if larger

CUCUMBER SALAD

1 cucumber (330g), seeds removed and then cut into 1/4 cm-thick half-moons

1 tbs lime juice

1 tbs olive oil

3 tbs sour cream

Preheat the oven to 130°C.

Add the oil to a large frypan on a medium-high heat. Once hot, add the ginger and chilli, and cook until fragrant, about 90 seconds. Add the mango pickle, 1 tbs of coriander seeds, tomato paste, pomegranate juice, sugar and 30g of fresh coriander and bring to a simmer. Cook for about 5 minutes, stirring occasionally, until thickened slightly. Set aside.

Add the ribs, eschalots, 3/4 tsp of salt and plenty of pepper to a roasting pan about 34 x 26cm in size and toss everything together, arranging the ribs flesh-side up. Pour over the sauce, wrap tightly with foil and then transfer to the oven for 4 hours. Turn the heat up to 170°C, remove the foil and baste the ribs with the sauce. Bake for a further 25 minutes, basting once throughout, until nicely coloured and the sauce is sticky. Leave to cool slightly while you make the cucumber salad.

Add the remaining 1/2 tbs of coriander seeds to a small frypan on a medium-high heat. Toast for 3 minutes or until fragrant. Transfer to a medium bowl along with the cucumber, lime juice, oil, sour cream, remaining 10g of coriander, 1/2 tsp of salt and a good grind of pepper and toss everything together to combine.

Divide the ribs, eschalot and cucumber salad among 4 plates and serve while the ribs are still warm.