Asian recipes

Pork fillet with coconut jasmine rice

30 minutes

Crumbed recipes

Japanese katsu jaffle

30 minutes

Asian recipes

Peanut-and-mint rice noodles with sticky pork fillet

20 minutes

French recipes

Spicy BBQ pork shoulder sliders

45 minutes

Chops recipes

Japanese-style pork chops with pickled cucumber

15 minutes

Pork recipes

Quick pork rasher and crunchy veg broth with slaw

20 minutes

Pork recipes

LemonGold-glazed pork belly with pistachio granola

3 hours

Aliums

Crispy roast porchetta with charred onion petals and thyme brown butter

2 hours

One-pot wonder

Marinated porks steaks with beans and spinach

15 minutes

Pie recipes

Crumpled phyllo pork-and-tomato pie

40 minutes

Pork recipes

The Lazy Makoti’s sticky pork belly with chickpea-and-bean salad

3 hours

Boards and

Siba’s finger-snack ribs

40 minutes

Siba’s finger-snack ribs

By TASTE

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.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Pork fillet with coconut jasmine rice

Japanese katsu jaffle

Peanut-and-mint rice noodles with sticky pork fillet

Spicy BBQ pork shoulder sliders

Japanese-style pork chops with pickled cucumber

Quick pork rasher and crunchy veg broth with slaw

LemonGold-glazed pork belly with pistachio granola

Crispy roast porchetta with charred onion petals and thyme brown butter

Marinated porks steaks with beans and spinach

Crumpled phyllo pork-and-tomato pie

The Lazy Makoti’s sticky pork belly with chickpea-and-bean salad

Siba’s finger-snack ribs

Siba’s finger-snack ribs

Ingredients

Method