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.”

Prep Time : 0:10 | Cook Time : 1:15 | Total Time : 1:25 | Serving : 4 person.

Ingredients

• 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

Method

• 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.