- 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
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!