Sticky & spicy pork ribs

By Faeza
21 October 2015


¦ 1.5kg whole pork ribs

¦ Salt and freshly ground black pepper

For the marinade:

¦ 30ml (2 tablespoons) minced ginger

¦ 20ml (4 teaspoons) crushed garlic

¦ 125ml (½ cup) tomato sauce

¦ 30ml (2 tablespoons) Worcestershire sauce

¦ 45ml (3 tablespoons) cider vinegar

¦ 5ml (1 teaspoon) Dijon mustard

¦ 5ml (1 teaspoon) dried chilli flakes

¦ 50g (¼ cup) soft, dark brown sugar


Place ribs in a shallow rectangular dish.

Season generously with salt and freshly ground black pepper.

In a bowl, mix together all the marinade ingredients.

Coat ribs with the marinade and leave for at least two hours – or preferably overnight.

Remove ribs from dish and cook over the braai, turning over and basting with the marinade constantly, until cooked through.

The spare ribs can also be cooked in a hot oven.