How to make seriously sticky pork ribs
What’s even better than a juicy pork rib (or 5) on the plate? This recipe calls for a leisurely, low-key simmer on the stove while you get on with life, and then just a quick oven grill. And hey, if #loadshedding hits, you can finish them on the braai!
- Pork ribs: 1.5 kg
- Soya sauce: ¾ cup
- Honey: ¾ cup
- Soft brown sugar: 4 tablespoons
- Fresh ginger: 3 cm piece, grated
- Garlic cloves: 4, crushed
- Cayenne pepper: 1 teaspoon
- Ground cumin: 1 teaspoon
- African bird’s eye chilli: 1, seeded, ribs removed and chopped
- Water: 1.5 litres, to cover
- Woolworths Sweet Potato Chips
- Blue cheese, for crumbling
- Sesame seeds, for serving
- Spring onion, chopped
- Fresh coriander, for garnish
- Creamy sour cream and chives dressing, for dipping
- Rinse the ribs and pat dry using kitchen paper. Place in a large saucepan and set aside. Mix all the marinade ingredients, stirring well to combine. Pour over the ribs, cover with warm water and bring to the boil. Reduce the heat and simmer for 30–40 minutes, until the ribs are cooked and the marinade has reduced slightly.
- Preheat the oven’s grill to 230°C. Remove the ribs from the pan, place on a wooden board and cut into riblets.
- Place the ribs on a baking tray and baste with the thickened marinade. Grill on the top rack of the oven for 10 minutes, keeping a close watch so they don’t burn, turning if necessary. Alternatively, cook on the braai, watching carefully.
- To turn these snack ribs into a more substantial meal, cook a batch of Woolworths Frozen Sweet Potato Chips according to package instructions. Crumble over a little blue cheese for the last few minutes, if you like.
- Place the ribs on a platter with the sweet potato chips, sprinkle with sesame seeds, fresh coriander and spring onion.
Siba’s tip: Once the ribs are in the oven, they can burn very quickly. Open the oven door slightly to reduce the heat and to have a clear view of them as they cook.
Not so big on DIY?