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Fathers Day Recipe:  Sticky ribs

Fathers Day Recipe: Sticky ribs

Whether you opt to grill the ribs in the oven or braai them on a sizzling fire, this recipe is incredibly delicious. This sticky ribs recipe includes the most delicious marinade that will tempt you to lick your plate afterwards.

If you want to save some time and have the ribs almost ready for Fathers Day this Sunday, you can prep them in the oven and refrigerate them until you braai.

After trying this sticky ribs recipe once, you will always want to prepare your own ribs. It will be difficult for any restaurant’s ribs to measure up to your own recipe.

Serve with chips or a baked potato with sour cream and a crispy green salad.

INGREDIENTS

  • 1.6 kg pork ribs
  • 2 onions, sliced in rings
  • coarse salt and black pepper

SAUCE

  • 125 ml Mrs. Balls chutney
  • 25 ml tomato sauce
  • 50 ml mayonnaise
  • 50 ml orange juice
  • 50 ml apricot jam
  • 50 ml soy sauce
  • 40 ml honey
  • 3 cloves garlic, chopped
  • 5 ml Bovril
  • 10 ml dry mustard

METHOD

Sauce

  • Place the apricot jam and bovril in a glass bowl and microwave for a few seconds just to soften the mixture.
  • Add the rest of the sauce ingredients and mix well. Set aside. This can keep for a few days in the refrigerator.

Pork ribs roasted in the oven: 

  • Heat the oven to 180 ºC.
  • Cut all the skin and most of the fat off the ribs.
  • Add the onion rings to a baking dish and place the ribs on top, sprinkle with salt and pepper and cover.
  • Bake for about 1½ hours until almost tender.
  • Remove and cut into portions.
  • Spread the sauce over and place back in the oven and open roast at 200 °C for ± 10 minutes, remove and turn the ribs and add more marinade, return to the oven for another ± 10 minutes.
  • Remove from the oven and before serving add more marinade (optional).

Pork ribs grilled on the braai:

  • Heat the oven to 180 ºC.
  • Cut all the skin and most of the fat off the ribs.
  • Add the onion rings to a baking dish and place the ribs on top, sprinkle with salt and pepper and cover.
  • Bake for about 1½ hours until almost tender.
  • Remove and cut into portions.
  • Marinate the ribs while you braai and rotate constantly. The more you marinate the ribs, the better the taste. The fire should not be too hot, otherwise, you will burn the marinade. Do this for about 30 minutes to 1 hour.
  • Before you take it off the braai, add the remaining sauce.

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