Proudly South African Sticky Ribs Header

Proudly South African Sticky Ribs Header Image: Food photo created by lifeforstock – www.freepik.com

Proudly South African Sticky Ribs: Braai days are the best

Bring the friends and family over because there’s about to be a feast of Proudly South African Sticky Ribs over the hot summer weekend.

Proudly South African Sticky Ribs Header

Proudly South African Sticky Ribs Header Image: Food photo created by lifeforstock – www.freepik.com

We love eating with our hands when it comes to ribs and the stickier the better! Ribs have a special place around the world in all kinds of cultures. In South Africa, we love to put them on the braai. Our Proudly South African Sticky Ribs combines local flavours as well as those from around the world. We are a country with a deep taste palate and a love of celebrating. It’s the hot summer days we all love and it’s time to get your friends and family over for a feast.

Our Proudly South African Sticky Ribs can be cooked in the oven or on the braai. Oven baking takes a bit longer but your ribs will be the most tender ribs you’ve ever made. When you pop them on the braai, you’ll get some of that wood fire smoke added to the ribs with a nice char on the outside. However, braai takes a bit more work as you constantly turn the ribs so the marinade doesn’t burn. The addition of Bovril, Mrs Ball’s Chutney and apricot jam gives the ribs a really sticky, tasty and perfectly South African flavour. You can also start your ribs in the oven and give them a bit of char on the braai too.

Bring the friends and family over because there’s about to be a feast of Proudly South African Sticky Ribs over the hot summer weekend.

Proudly South African Sticky Ribs Recipe

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Recipe by Irene Muller Course: MainCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

1

hour 

50

minutes
Total time

2

hours 

5

minutes

Ingredients

  • 1.6 kg 1.6 pork ribs

  • 2 2 onions, sliced in rings

  • coarse salt and black pepper

  • Sauce
  • 125 ml 125 Mrs Balls chutney

  • 25 ml 25 tomato sauce

  • 50 ml 50 mayonnaise

  • 50 ml 50 orange juice

  • 50 ml 50 apricot jam

  • 50 ml 50 soy sauce

  • 40 ml 40 honey

  • 3 cloves 3 garlic, chopped

  • 5 ml 5 Bovril

  • 10 ml 10 dry mustard

Method

  • Sauce
  • Place the apricot jam and bovril in a glass bowl and microwave for a few seconds just to soften the mixture.
  • Add the rest of the sauce ingredients and mix well. Set aside. This can keep for a few days in the refrigerator.
  • Pork ribs roasted in the oven: 
  • Heat the oven to 180 ºC.
  • Cut all the skin and most of the fat off the ribs.
  • Add the onion rings to a baking dish and place the ribs on top, sprinkle with salt and pepper and cover.
  • Bake for about 1½ hours until almost tender.
  • Remove and cut into portions.
  • Spread the sauce over and place back in the oven and open roast at 200 °C for ± 10 minutes, remove and turn the ribs and add more marinade, return to the oven for another ± 10 minutes.
  • Remove from the oven and before serving add more marinade (optional).
  • Pork ribs grilled on the braai:
  • Heat the oven to 180 ºC.
  • Cut all the skin and most of the fat off the ribs.
  • Add the onion rings to a baking dish and place the ribs on top, sprinkle with salt and pepper and cover.  
  • Bake for about 1½ hours until almost tender.
  • Remove and cut into portions.
  • Marinate the ribs while you braai and rotate constantly. The more you marinate the ribs, the better the taste. The fire should not be too hot, otherwise, you will burn the marinade. Do this for about 30 minutes to 1 hour.
  • Before you take it off the braai, add the remaining sauce.

Notes

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The braai season is in full swing and we want to share all of our old and new braai recipes with you. Just have a look at our recipe page, we have excellent suggestions for you to try.

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