syrup Archives

Biscuit recipes

Cookie butter

5 minutes

Birthday cake

Ombre buttercream iced amasi cake with a brandy snap crown

45 minutes

Frozen yoghurt

Home-made raspberry frozen yoghurt with brandy-snap cones

20 minutes

Chocolate recipes

Chuckles fridge cake

15 minutes

Coffee recipes

Springbok loin in coffee mud

10 minutes

Brandy snaps with berry cream

5 minutes

Gingerbread men

20 - 25 minutes

American barbeque ribs

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

2 pork spareribs racks, about 500 g each
Sea salt and freshly ground black pepper
Baked potatoes with sour cream and chopped chives, for serving

For the marinade, mix:

2 T oil
6 T tomato sauce
2 garlic cloves, crushed
2 T maple syrup or runny honey
1 T soft brown sugar
1/2 cup orange juice
1/4 cup lemon juice

Method

Preheat the oven to 180°C. Arrange the ribs in a single layer on a large roasting pan lined with baking paper. Pour over the marinade.

Bake for 1 hour, turning and basting now and again, until soft and sticky, well-browned and starting to catch. Season to taste.

Serve with the baked potatoes, sour cream and chopped chives.

Discover more recipes featuring pork here.

Roast lamb with ClemenGold romesco

One-pan chicken Florentine

Polpette panata with battered brinjals

Chocolate-and-gingerbread tray sponge

Stroopwafels

Cookie butter

Ombre buttercream iced amasi cake with a brandy snap crown

Home-made raspberry frozen yoghurt with brandy-snap cones

Chuckles fridge cake

Springbok loin in coffee mud

Summer thyme punch

Black Label fusion

Brandy snaps with berry cream

Gingerbread men

American barbeque ribs

American barbeque ribs

Ingredients

Method