Pork rib party platter
Recipe type: Meat
  • 1-2 packs lean pork back ribs
  • 1 large onion, cut into wedges
  • 2-3 cloves garlic, crushed
  • flour for dredging
  • soy sauce
  • water
  • 1 8-ounce can pineapple rings in pineapple juice, drained – retain juice
  • cornstarch
  • soy sauce
  • cherries – glacé or fresh
  1. Cut the pork rib into serving portions.
  2. Layer into a heavy-based pot or Dutch oven with the onion, garlic, a liberal sprinkling of soya sauce and flour.
  3. Bake at 350˚F for 2-2½ hours – see Notes – until tender.
  4. Remove the meat from the pot and arrange on a suitable, ovenproof platter.
  5. Make the gravy on the stovetop by adding sufficient water to mix with and loosen the brown, burnt-on bits from the base and sides of the pot.
  6. Add the pineapple juice and stir in some cornstarch mixed with soy sauce or water, to thicken the gravy. Season to taste.
  7. Spoon some of the gravy over the meat and garnish with pineapple rings and cherries.
  8. Cover with foil and heat through in the oven just before serving.
  9. Remove the foil and put under a hot grill to brown/crisp slightly – optional.
The pork rib I bought from Rodenburg’s Continental Butchery in the Strand – before 2001 - had a thin fat layer that crisped and browned under the grill. The pork rib I get here in Scottsdale is very lean with virtually no fat.

The amount of meat in the pot will determine how quickly it cooks and also whether it will cook dry after, perhaps an hour.
Check the meat to make sure that it isn’t browning too much. Add hot water as necessary – slow, moist cooking is what we want here.
The oven temperature can be lowered to 300˚F after an hour - until the meat is tender.

The vivid color of glacé cherries is striking. So far I have only found glacé cherries made with high fructose corn syrup here. The fresh cherries are a treat – and also work well.
Recipe by Cape Point Press at https://capepointpress.com/pork-rib-varkribbetjie/