Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Apples
    • Beef
    • Butternut
    • Cheese
    • Carrots
    • ClemenGold
    • Potatoes
    • Maize
    • View all
  • Dishes
    • Italian
    • Asian
    • Soups
    • Curry
    • Stews
    • Potjies
    • Mushrooms
    • Slow roasts
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Spinach lasagne
Italian recipes

Spinach lasagne

2 hours 30 minutes
Durban fish curry
Curry recipes

Durban fish curry

50 minutes
Hot-and-sour soup
Asian recipes

Hot-and-sour soup

15 minutes
  • Home
  • Recipes
  • Carb Conscious
Green omelette
Breakfast recipes

Green omelette

10 minutes
Braaied salmon escabeche
Braai recipes

Braaied salmon escabeche

10 minutes
Pickled fish sosaties
Easter recipes

Pickled fish sosaties

10 minutes
Za'atar roast chicken
Chicken recipes

Za’atar roast chicken

50 minutes
Sticky Asian chicken wings
Asian recipes

Sticky Asian chicken wings

40 minutes
Carb-conscious chicken salad
Chicken recipes

Carb-conscious chicken salad

15 minutes
Okonomiyaki
Asian recipes

Okonomiyaki

25 minutes
Foolproof pan-fried chicken
Chicken breast

Foolproof pan-fried chicken

Ratatouille
Brinjal recipes

Ratatouille

40 minutes
Stewed baby marrow
Vegetarian recipes

Stewed baby marrow

15 minutes
Smashed tomato-and-red pepper smoor
Cheese recipes

Smashed tomato-and-red pepper smoor

40 minutes
Sticky blueberry-and-soya pork ribs
Berry recipes

Sticky blueberry-and-soya pork ribs

2½ hours
  • 14 of 122
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Sticky blueberry-and-soya pork ribs

By Hannah Lewry
4
Easy
15 minutes
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