Kaselse Ribs & Swart Kersies (Ribs & Black Cherries)
Kaselse Ribs & Swart Kersies
The ribs would start off looking ordinary enough, but once they settled into the pot with the dark cherries, the whole dish took on a deep, glossy colour that hinted at something richer beneath the surface. The cherries softened slowly, giving the sauce a dark sweetness that clung to the ribs in a way that felt almost old fashioned.
Ingredients
- 2 kg smoked pork ribs
- Salt and black pepper
- 410 g can black cherries or blueberries
- 200 ml orange juice
- Zest of 1 lemon
- 30 ml lemon juice
- 1 tsp good brandy
- 1 tsp brown sugar
Method
- Preheat the oven to 160°C.
- Season the ribs with salt and black pepper and place rind/fat side up on the oven rack.
- Roast at 160°C for about 10 minutes per 500 g.
- Let the meat rest for 10 minutes, then slice the ribs.
- For the cherry sauce:
- Combine in a pan the cherries (with juices), orange juice, lemon zest, lemon juice, brandy and brown sugar.
- Simmer for about 15 minutes.
- Arrange sliced ribs on a platter.
- Generously spoon the warm cherry sauce over and serve.