Pork Ribs
This is a classic pork rib marinade that is pretty close to what a lot of butchers use. You can add more golden syrup if you like them a little sweeter. Use this as a base to perfect your own sauce.
before we get strated, to get the meat tender and falling from the bone, boil the raw ribs in salted water for about 20 minutes and then let them cool before you marinate them.
What you need
150ml tomato sauce
75ml chutney
75ml honey or golden syrup
Good pinch of paprika
1/2 teaspoon of salt and pepper
1 tablespoon Worcester sauce
1 tablespoon Soya sauce
2 teaspoons granular mustard
50ml vinegar
50ml apricot jam
4 tablespoons brown sugar
1 chili chopped fine
The process
Put everything into a sauce pan over a low heat and and stir until steams comes off the top.
Remove from the heat and allow to cool, place 1kg of the cooled ribs into a plastic bag with the marinade 1 onion which has been quartered, 3 bay leaves and a pinch of peppercorns. (This marinade will do 2kg of ribs, so 2 bags)
Leave the ribs to marinade for at least 2 hours, then braai or grill them until the edges begin to blacken and the meat is pulling away from the bone.
You can baste while they are cooking but not necessary.
Summer time is braai time and another South African braai classic are Sosaties
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Hi Graham!
This marinade is nice.
Better than the spur!!! I didn’t have any granular mustard so i just replace it with a teaspoon of powder mustard.
This one is a keeper!!!!
(Graham where are you from?)
Hi Andrieshia, Great stuff, From JHB spent 7 years in CT and been back in JHB for a year now.. Cheers for now G
Hi Graham
Are the pork ribs “American Pork Ribs” and do you slice them up into pieces first and then marinade and grill? Can they be baked in the oven instead of grilling? Thanks, J.
Hi Judy, the ribs I use are in racks not separated which makes for much easier cooking. You will be better off grilling them as they are already cooked from the boiling but you could bake them in a very hot oven, just keep an eye on them to ensure they brown nicely. Cheers G
This recipe is a real winner. I did one modification though: Many moons ago the best ribs were got at Asterix Steakhouse in Pretoria – The chef had a secret recipe for the marinade and chased everyone out of the kitchen when he mixed his magic potion. No one knew what went into it … except that the restautrant was usually out of Coke when he was done. So I added 150ml of Coke to your mix and it works wonders – makes the ribs extra tangy, sticky, decadent.
Hi Carl, I’m loving it, and thanks for the tip. A long way from home and remembering good SA ribs. Cheers G
Hi Graham,
At what point do you add the marinade to the spare ribs?
Hi Brenda, you are right, it’s not very clear. You place them in the bag then add the marinade. Cheers for now G
This sounds great. Defnitely will try this one out this weekend. I attended a Pork Demo at the Good Food and Wine Show and they recommended that the ribs be boiled before hand and it really does make a difference.
The pre boiling softens them up a bit, and really does make a difference. Cheers for now G
Hi Graham,
Would 20 minutes in a pressure cooker be too long?
Hi linda, the longer the better, you want them to be really tender so a pressure cooker could go to as much as 45 mins. Enjoy them G
Can this be used on beef and ribs aswell
Hi Toto, I can see no reason why not, have a fabulous day G
[...] much cooking but these were a real treat. It was like summer in JHB so we had a few braais, did the pork ribs and the usual braai food but these were a real nice change after all that heavy eating. Rissoles [...]