Pork back ribs braised in a pot


Pork back ribs braised in a pot

  • 15 minutes
  • 2h45
  • 4 serves



  • 2 kg Scan Omega 3 pork back ribs
  • 1 tsp Inka Sunsalt Coarse
  • 1 tsb black pepper
  • 1 tbsp vegetable oil (for frying)
  • 100 ml onions, finely cut
  • 1 tbsp garlic, finely cut
  • 100g bacon, cut into small pieces


  • 120 ml ketchup
  • 120 ml water
  • 4 tbsp fresh lemon juice
  • 4 tbsp brown sugar
  • 2 tbsp Dijon mustard
  • 2 tbsp Worcestershire sauce


1. Remove skin from belly if any, make sure to leave some fat on.
2. Sprinkle ribs with Inka Sunsalt Coarse.
3. In a pot (preferably cast iron), pan-fry ribs on all sides in vegetable oil to reach dark brown colour.
4. In a separate pan, on medium heat, saute onions, garlic and bacon until browned.
5. Mix all sauce-ingredients in a bowl and mix with onions and add to the pot, covering ribs on all sides.
6. Cover the pot with a lid and cook on medium heat until meat drops from the bone (approximately 2.5 hours).