For company
Sticky soy pork ribs
Pork ribs lacquered in a soy, maple and sherry marinade — roasted low first, then finished over direct braai heat, brushed with a reduced sticky glaze until they char and shine. From Food and Home Magazine SA, Spring 2025. The drink is easy: Savanna, properly cold.
Oven first, fire last — that is the whole trick. The long roast renders the ribs tender and caramelised so the braai only has to build the sticky, charred lacquer. And pour an ice-cold Savanna alongside.
Method
- 01
Combine the ginger, garlic, soy sauce, maple syrup, sherry and chilli sauce in a large bowl.
- 02
Add the ribs, coating thoroughly in the marinade, then cover and leave to marinate in the fridge for at least 2 hours or overnight.
- 03
Heat the oven to 160°C. Remove the ribs from the bowl, reserving the marinade, and place on a rack set over a roasting pan filled with 1 cm water. Roast for 40–45 minutes until caramelised and tender.
- 04
Remove the pork and set aside, covered with foil, while you make the glaze.
- 05
Pour the reserved marinade into a small pan over medium-high heat with any juices from the roasting pan. Bring to the boil and simmer for 10–15 minutes until the mixture is reduced and sticky, watching carefully to ensure it doesn't burn.
- 06
Heat a braai, brush the ribs with the glaze and cook over direct heat for 10 minutes, turning and basting with more glaze until sticky and charred.
- 07
Serve with fresh coriander and lime wedges.
In the glass
An ice-cold Savanna
Nothing fussy here. Sticky, sweet-hot ribs want a drink that snaps back — a bone-dry Savanna straight from the fridge, condensation running down the glass. It scrubs the glaze off the palate and gets you straight back in for more.
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