Homemade sticky mini rib burgers

Sticky rib burgers (PHOTO: Drum Food)
Sticky rib burgers (PHOTO: Drum Food)
Prep Time: 20 MIN
Servings: 8-10
Cooking Time: 1 HR 30 MIN
  • 2 - bay leaves
  • 30ml - butter, melted
  • 1kg - store-bought dough
  • 1 - onion, quartered
  • 15ml - white or black sesame seeds (optional
  • 750g - beef short ribs
  • 125ml - sweet chilli sauce
  • 2 - garlic cloves, crushed
  • 125ml - sticky braai sauce of your choice
  • - handful fresh microherbs

Although some of our favourite restaurants are closed right now because of the Covid-19 pandemic, you can still save on delivery costs by making these homemade sticky mini rib burgers for your family!

Here's how:

Preheat the oven to 180°C.

Grease two baking sheets with nonstick spray.

1 Ribs Add the ribs, onion,garlic and bay leaves to a saucepan.

Cover with water and boil for 45 minutes to 1 hour, or until soft.

Remove from the heat then remove the bones from the ribs.

2 Rolls

In the meantime,lightly knead the dough then form 8-10 walnut-size balls.

Arrange on one of the prepared baking sheets, brush with butter and sprinkle the sesame seeds over (if using).

Allow to rise for 30 minutes.

Bake for 15-20 minutes or until done.

Set aside to cool.

3 To finish

Turn up the temperature to 200°C.

Cover the ribs with the braai sauce and arrange on the prepared baking sheet.

Grill for 10-15 minutes or until slightly charred and sticky.

The ribs can also be braaied over coals if preferred.

4 Trim the ribs to the sizeof the rolls.

Cut open the rolls, spread with chilli sauce and top with the micro herbs and ribs.