Sticky Pork Ribs

Sticky Pork Ribs baked in the oven for the most tender experience

There’s just something about sticky pork ribs that make the heart sing. This Sticky Pork Ribs recipe will have you singing with joy and covered in sauce.

Sticky Pork Ribs

There’s just something about sticky pork ribs that make the heart sing. These ribs are tender on the inside with a caremalised crust on the outside. They are juicy and melt in your mouth. Not to mention that when you are done eating, that your face will be covered in sauce, but your plate will be clean. Who doesn’t like eating Sticky Pork Ribs with their hands?

For the best results, visit your favourite butcher and ask for the 2kg of ribs and get the butcher to trim the fat for you. It will cut down on prep time and you know it will be done right. This is also a very hands-on recipe, so get ready with a brush and your spicy glaze. You can serve your Sticky Pork Ribs with spicy Cajun rice, and any leftover glaze with the chillies and spring onions.

Juicy and a melt in your mouth oven-baked Sticky Pork Ribs are delicious. The meat falls off the bone. It’s easy to make, and the glaze is finger-licking good! A family favourite for sure!

Sticky Pork Ribs

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


Cooking Time


Total Time




  • 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/325°F
  • On 3 layers of tin foil, place the ribs in the centre, drizzle them with oil and rub all over with the Cajun spice and a pinch of 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
  • 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 a little more.
  • 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/400°F
  • 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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If you are looking for more pork-based recipes, we have excellent suggestions for you to try, just check out our recipes.