Home
Recipes
star anise

Chicken biryani cooked over fire

Biryani recipes

Chicken biryani cooked over fire

1 hour

Home-made chilli oil

Chilli recipes

Home-made chilli oil

5 minutes

Smoked trout with marinated eggs

Christmas recipes

Smoked trout with marinated eggs

10 minutes

Pickled cauliflower

Cauliflower recipes

Pickled cauliflower

5 minutes

Stovetop spiced strawberry jam

Berry recipes

Stovetop spiced strawberry jam

30 minutes

Toasted brioche with a quick ClemenGold®️ “jam” and Boerenkaas

ClemenGold mandarin

Toasted brioche with a quick ClemenGold®️ “jam” and Boerenkaas

1 hour

Bobotie rice

Rice recipes

Bobotie rice

30 minutes

Bertus Basson’s Tannie Hetta’s apple tart

Apple recipes

Bertus Basson’s Tannie Hetta’s apple tart

45 minutes

The hot cross bun martini

Cocktail recipes

The hot cross bun martini

Akni

Chicken recipes

Akni

Nectarine almond crumble

Fruity dessert

Nectarine almond crumble

30 minutes

Sticky blueberry-and-soya pork ribs

Berry recipes

Sticky blueberry-and-soya pork ribs

2½ hours

Load more

Sticky blueberry-and-soya pork ribs

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2½ hours

Ingredients

For the blueberry-and-soya basting sauce:

1 x 360 g punnet Woolworths Flavourburst blueberries
2⁄3 cup soya sauce
2 star anise
2 T Muscovado sugar
1 lime, juiced
2 cloves garlic, crushed
1 x 5 cm piece fresh ginger , peeled and sliced
1 kg good-quality pork ribs

Method

1. Preheat the oven to 180°C. To make the basting sauce, place the blueberries, soya sauce, star anise and sugar in a saucepan and reduce until syrupy, about 15–20 minutes. Add the lime juice, garlic and ginger for the last 5 minutes of cooking time, then allow to cool slightly.

2. Place the ribs in a deep baking tray, pour over the basting sauce, then cover well with foil. Roast for 2 hours, then remove the foil and strain any pan juices into a small saucepan. Reduce the liquid by half to make a glaze. Brush onto the ribs, then return to the oven and grill until sticky, about 5–10 minutes.

Find more pork recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Claire-ellen Van Rooyen