Love ribs? You’ll love this

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Love ribs? You’ll love this

Three easy pork rib recipes that’ll keep the whole family happy – and a promo that’ll save you the effort, if you prefer.


American BBQ ribs with baked potatoes and sour cream


Preheat the oven to 180°C. Place two 500g pork rib packs in a single layer on a large roasting pan lined with baking paper. To make the marinade, mix 2 T oil, 6 T tomato sauce, 2 crushed garlic cloves, 2 T maple syrup or runny honey, 1 T soft brown sugar, ½ cup orange juice and ¼ cup lemon juice. Pour the marinade over the ribs. Bake for 1 hour, turning and basting now and again, until soft and sticky, well-browned and starting to catch. Season to taste and serve with baked potatoes, sour cream and chopped chives.

Sticky maple-glazed BBQ ribs


Preheat the oven to 180°C. Season 2kg pork ribs with salt and pepper and roast for 90 minutes. To make the marinade, fry 1 roughly chopped onion in 1 T canola oil. Once caramelised, add these spices: 1 T ground cumin, 1 T ground coriander, 2 t cumin seed and 2 t smoked paprika. Fry for a few minutes until fragrant. Add the remaining ingredients, mix and simmer until sticky. Remove the ribs from the oven and baste with the BBQ marinade. Return to the oven for 10 minutes, basting often, until sticky and tender. Reserve a little marinade for serving.

Chinese sticky hot ribs with cabbage-and-coconut slaw


Preheat the oven to 220°C. In a large bowl, combine 2 T sambal oelek, 2 T sriracha hot chilli sauce, ¾ cup hoisin sauce and 2 T coconut oil. Place 1kg pork ribs on a baking tray and roast until sticky and golden, basting often with the mixture. To make the slaw, mix together: ½ finely sliced medium white cabbage, ¼ cup coconut milk, 50 g shaved coconut chunks, 2 finely sliced jalapenos and juice of 1 lime.

No time to cook tonight? No worries. Pork ribs are on promotion as part of Woolies’ Eat in For Four for under R200 deal – you get ribs, plus a side dish and dessert. Zero effort required!

Today With Woolies Article by: Today With Woolies

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