blue cheese Archives

Brunch recipes

Flapjack cheese platter

25 minutes

Pizza recipes

Caramelised onion, blue cheese and hot honey Neapolitan-style pizza

15 minutes

Christmas recipes

Nutritional yeast whipped butter

30 minutes

Biltong recipes

Biltong, blue cheese and sundried tomato pasta salad

20 minutes

Broccoli recipes

Broccoli pizza

25 minutes

Grape salad

7 minutes

Braai recipes

Blue cheese braai rolls with coleslaw

10 minutes

Broccoli recipes

Tenderstem broccoli-and-blue cheese soup

30 minutes

Breakfast recipes

Cheesy souffle omelette

15 minutes

Siba’s finger-snack ribs

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

1.5 kg pork ribs

For the marinade: 

3⁄4 cup soya sauce
3⁄4 cup  honey
4 T  soft brown sugar
1 x 3 cm piece  fresh ginger, grated
4 cloves garlic, crushed
1 t cayenne pepper
1 t ground cumin
1 African bird’s eye chilli, seeded, ribs removed and chopped 
1.5 litres water, to cover

For the sides:

Woolworths sweet potato chips
Blue cheese, for crumbling
Sesame seeds, for serving
Spring onion, chopped
Fresh coriander, for garnish
Creamy sour cream and chives dressing, for dipping

Method

Rinse the ribs and pat dry using kitchen paper. Place in a large saucepan and set aside. Mix all the marinade ingredients, stirring well to combine. Pour over the ribs, cover with warm water and bring to the boil. Reduce the heat and simmer for 30–40 minutes, until the ribs are cooked and the marinade has reduced slightly.
Preheat the oven’s grill to 230°C. Remove the ribs from the pan, place on a wooden board and cut into riblets.
Place the ribs on a baking tray and baste with the thickened marinade. Grill on the top rack of the oven for 10 minutes, keeping a close watch so they don’t burn, turning if necessary. Alternatively, cook on the braai, watching carefully.
To turn these snack ribs into a more substantial meal, cook a batch of Woolworths frozen sweet potato chips according to package instructions. Crumble over a little blue cheese for the last few minutes, if you like.
Place the ribs on a platter with the sweet potato chips, sprinkle with sesame seeds, fresh coriander and spring onion.

Cook's note: Once the ribs are in the oven, they can burn very quickly. Open the oven door slightly to reduce the heat and to have a clear view of them as they cook.

These ribs are an all-time family favourite. I can just get on with my day while they’re simmering in the marinade. They’re really quick to grill once they’re ready. My kind of weekend cooking!

Shop the ingredients here.
Watch more TASTETube videos here.

Reverse-seared tomahawk steak with fresh pico de gallo salsa

Muffuletta sandwich

Potato-and-gruyère gratin with pistachio crumb

Flapjack cheese platter

Caramelised onion, blue cheese and hot honey Neapolitan-style pizza

Nutritional yeast whipped butter

Biltong, blue cheese and sundried tomato pasta salad

Broccoli pizza

Grape salad

Blue cheese braai rolls with coleslaw

Tenderstem broccoli-and-blue cheese soup

Cheesy souffle omelette

Pea-and-broad bean quiche with sweet potato crust

Blue cheese-and-red onion tart

Siba’s finger-snack ribs

Siba’s finger-snack ribs

Ingredients

Method