Proudly South African Sticky Ribs Header

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

Sticky ribs – An incredible taste sensation loaded with flavour

Tug into the most delicious sticky ribs you have ever tasted. This recipe is a must-try!

Proudly South African Sticky Ribs Header

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

Anyone for sticky ribs? Whether you opt to grill the ribs in the oven or braai them on a sizzling fire, this recipe is incredibly delicious. This sticky ribs recipe includes the most delicious marinade that will tempt you to lick your plate afterwards.

If you want to save some time and have the ribs almost ready for the day you choose to braai them, you can prep them in the oven and refrigerate until you braai.

After trying this sticky ribs recipe once, you will always want to prepare your own ribs. It will be difficult for any restaurant’s ribs to measure up to your own recipe.

Serve with chips or a baked potato with sour cream and a crispy green salad.

Sticky ribs recipe

5 from 1 vote
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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