Ginger ale pork ribs with pear and fennel

Appetizing Ginger ale pork ribs with pear and fennel Recipe

Georgia Barnes shares one of her top winter warmers. “This dish takes me back to my childhood. I’ve added pear and fennel to my variation. Simplicity at its best; just seven ingredients to a hearty, wholesome dinner.”
Ginger ale pork ribs with pear and fennel
Prep Time : 0:10 | Cook Time : 1:15 | Total Time : 1:25 | Serving : 4 person.


  • 625ml (2 1/2 cups) dry ginger ale

  • 2 brown onions, finely chopped

  • 1 fennel bulb, sliced, fronds reserved

  • 2 garlic cloves, crushed

  • 1 Massel chicken style stock cube

  • 1kg pork rib racks, cut into portions

  • 2 large pears, cut into wedges


  • Step 1

    Preheat oven to 200C/180C fan forced. Place the ginger ale, onion, fennel, garlic and stock cube in a large baking dish. Stir ?well to combine.

  • Step 2

    Season the ribs generously with salt and pepper. Add to the baking dish and turn to coat. Bake, turning the ribs halfway through cooking, for 1 hour.

  • Step 3

    Meanwhile, heat a non-stick frying pan over medium-high heat. Spray the pears with olive oil and cook, turning, for 2 minutes or until lightly golden.

  • Step 4

    Add the pears to the dish, spooning over a little of the pan juices. Bake for 15 minutes or until the ribs are browned and the vegetables and pears are tender. Season. Sprinkle with the fennel fronds to serve.

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