Andi oliver served up tasty sweet and sticky pork ribs with root beer-braised onion cornbread on Saturday Kitchen.

The ingredients for the root beer-braised onions are: 125g unsalted butter, 5 medium onions, very thinly sliced, few sprigs fresh marjoram, 6 whole garlic cloves, bashed, 1 long red chilli, finely chopped, 100ml chicken stock, 100ml root beer and salt.

For the ribs: 2 tsp coriander seeds, 2 tsp cumin seeds, 2 tsp whole allspice berries, 250ml red wine, 250ml chicken stock, 1 tbsp tamarind concentrate, 5 garlic cloves, 3 fresh bay leaves, 1 orange, zest only and 1.5kg pork ribs.

For the cornbread: 75g butter, softened, plus extra for greasing, 200g caster sugar, 2 medium free-range eggs, 225g plain flour, 150g course cornmeal, 2 heaped tsp baking powder, ½ tsp salt, 300ml buttermilk or natural yogurt and 125g cherry tomatoes, quartered.

For the sauce: 60g molasses, 250g soft brown sugar, 1 tbsp tamarind concentrate, 1 long red chilli, left whole and 1½ tbsp cornflour, if needed.

See recipes by Andi in her book titled: The Pepperpot Diaries available from Amazon now.