Sticky honey pork ribs: Enjoy

Sticky honey pork ribs: Enjoy some greatness at your next braai

You need to embrace the great weather and make these slow-cooked sticky honey pork ribs for your friends this weekend.

Sticky honey pork ribs: Enjoy

The great thing about cooking in South Africa is that any day is a good day for a braai. We love some spare ribs but they deserve love and care to become as tender as possible. These twice-cooked sticky honey pork ribs are perfect for the weekend and will impress everybody at the table. If you have a kettle braai, you’re set for one of the best weekend meals you’ve ever had with your choice of sides or other great additions brought along by the guests.

Sticky honey pork ribs suggestions

Cooking the ribs in foil will help tenderize the meat and then you’ll give them some char after basting them with the honey marinade. You won’t even need a knife to get through these ribs as they will pretty much fall apart in your hands. Great sides that go along with these ribs are a hearty and creamy potato bake, a fresh green salad and some roasted vegetables or homemade bread. You can of course adjust the recipe if you’re making more ribs than in the recipe below.

ALSO READ: Grilled ginger-soy lamb chops: WEBER’s great weekend recipe

You need to embrace the great weather and make these slow-cooked sticky honey pork ribs for your friends this weekend.

Last updated on 23 February 2023

Sticky honey pork ribs recipe

Recipe by Braai365 Course: DinnerCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time



A delicious sweet and sticky rib marinade that will make your next rib braai sensational.


  • 1 kg 1 pork ribs

  • 3 tbsp 3 Mrs Balls Chutney

  • 3 tbsp 3 tomato sauce

  • 3 tbsp 3 honey

  • 2 tbsp 2 English mustard

  • 3 tbsp 3 sugar

  • 2 tbsp 2 tomato puree

  • 1 1 onion, finely chopped


  • The day before serving, double wrap the ribs in tin foil and throw them on the braai, on indirect heat, with the lid on for an hour. If you can’t light a braai the day before, throw the ribs, wrapped in foil, in the oven on 175°C for one hour.
  • Throw all the ingredients, except the sugar, into a bowl, and give it a good mix. Sautee the onions in a pan, let them cool and then throw them in with the ingredients.
  • Once the ribs have cooled down, lay down some plastic wrap in a pan, and place the ribs on top of this with the meat side facing up. Pour the marinade over the ribs then wrap them a few times.
  • Place the ribs in the fridge at least a day before the braai and remove about two hours before braai time.
  • For the braai
  • Prepare your kettle with one side of charcoal, as you will need a braai with direct and indirect heat.
  • Throw the ribs on direct heat and braai each side for five minutes.
  • After this, place the ribs on indirect heat with the lid the a kettle for 30 minutes.
  • Throw the sugar over the ribs, spreading evenly.
  • Test if the ribs are done by breaking off one rib. If it comes off easily, it’s ready to eat.

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