The cooking time required for the dried beans will depend on their age. Continue cooking and adding water if they haven't softened after four hours. You'll need to begin this recipe a day ahead.
- 2 tbsp olive oil
- 800 gm pork ribs, cut into 3-rib portions
- 1 onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 800 gm canned chopped tomatoes
- 200 gm haricot or other white beans, soaked overnight in cold water, drained (1 cup)
- 80 ml apple cider vinegar (1/3 cup)
- 55 gm firmly packed brown sugar (¼ cup)
- 2 tbsp smoked paprika
- 2 tbsp blackstrap molasses (see note)
- 1 tbsp Dijon mustard
- 1 tsp each ground chilli, ground cloves, ground fennel, ground cinnamon
- To serve: crusty white bread
- 1Preheat oven to 160C. Heat half the oil in a large frying pan over medium-high heat. Season ribs to taste, rubbing seasoning into meat. Add to frying pan in batches and cook, turning once, until golden (2-3 minutes each side), remove from heat, set aside.
- 2Heat remaining oil in a large casserole, add onion and garlic and sauté over medium heat until tender (8-10 minutes). Add remaining ingredients and 800ml water, bring to the boil, add ribs, cover, transfer to oven and cook, stirring occasionally, until beans are tender (4-4½ hours). Season to taste and serve hot with crusty bread.
Note Blackstrap molasses are available from select health-food shops.
Drink Suggestion: Fruity, medium-dry cider. Drink suggestion by Max Allen