Sticky Pork Ribs

Sticky oven-baked pork ribs: It’s messy deliciousness

It’s time for true meaty indulgence with these sticky oven-baked pork ribs. They are going to become a new Sunday lunch favourite.

Sticky Pork Ribs

One of the joys of cooking for friends and family is hearing silence as people dig in and enjoy each bite before telling you how stuffed they are. These sticky oven-baked pork ribs will achieve exactly this with messy hands and faces around the table too. Is there anything as delicious as some juicy pork ribs with a beautiful sweet and spicy glaze on the outside? These slow-cooked ribs are going to become a huge family favourite, and you’ll be making it more often.

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Sticky oven-baked pork ribs suggestions

Like any good roast or stew, these ribs are slow-roasted in the oven for at least three hours to tenderize and enhance flavours. The best step is glazing these beauties so that you have a beautifully caramelized crust on the outside with sweet and spicy flavours that will blow you away. Serve your sticky ribs with roast potatoes and a light green salad to freshen up the richness. Roasted vegetables are another good addition to this incredible meal.

ALSO READ: Coriander and walnut pesto with chili

It’s time for true meaty indulgence with these sticky oven-baked pork ribs. They are going to become a new Sunday lunch favourite.

Last updated on 15 January 2024

Sticky oven-baked pork ribs recipe

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Recipe by Irene Muller Course: DinnerCuisine: GlobalDifficulty: Easy
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  • 2 KG 2 racks of pork belly ribs (trim off the excess fat)

  • 3 tbsp 3 cajun spice

  • 2 2 fresh chillies

  • 2 2 spring onions

  • 3 3 red onions

  • 2 2 star anise

  • 1 tsp 1 cajun spice

  • 4 tbsp 4 fresh apple juice

  • 2 tbsp 2 honey

  • 1 tbsp 1 tomato ketchup

  • 1 tbsp 1 wine vinegar


  • Preheat the oven to 160°C.
  • On 3 layers of tin foil, place the ribs in the centre, drizzle them with oil and rub all over with the Cajun spice, sea salt and black pepper.
  • Seal them into a tight parcel and pop onto a tray in the middle of the oven for 2 to 3 hours, depending on how many you are doing or until just tender and cooked through
  • For the glaze
  • Peel and slice the onions and put them into a frying pan on a medium heat with a lug of oil and the star anise. Cook for about 15 minutes, or until soft and starting to caramelise, stirring occasionally.
  • Stir in the Cajun Spice for 2 minutes, stir in the rest of the glaze ingredients, let them cook more for about 2 minutes, turn off the heat and leave to cool.
  • Fish out the star anise, transfer the mixture to a blender and blitz until smooth, loosening with a splash of water, have a taste and season if needed.
  • Trim the spring onions and remove seeds from the chillies, then finely slice both by their length and put them into a bowl of ice-cold water so they curl up.
  • When ribs are ready, transfer the ribs to the baking tray, without the foil, and turn the oven up to 200°C.
  • Brush a good layer of glaze over the ribs and return them to the oven for 8 to 10 minutes. Remove from the oven, keep on brushing with the glaze and pop them back into the oven. Do this for a few minutes, so that they build up a good layer of dark, sticky glaze that is if you prefer them that way.


  • Serve the ribs with a spicy Cajun rice, and any leftover glaze with the chillies and spring onions.

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