FINGER-SNACK RIBS

“These ribs are an all-time family favourite. I can just get on with my day while they’re simmering in the marinade. They’re really quick to grill once they’re ready. My kind of weekend cooking!”

Serves 4

EASY

GREAT VALUE Preparation: 15 minutes Cooking time: 40 minutes

pork ribs 1.5 kg

For the marinade: soya sauce ¾ cup honey ¾ cup soft brown sugar 4T fresh ginger 1 x 3 cm piece, grated garlic 4 cloves, crushed cayenne pepper 1t ground cumin 1t red chilli 1, seeded, ribs removed and chopped water 1.5 litres, to cover

1 Rinse the ribs and pat dry using kitchen paper. Place in a large saucepan and set aside. Mix all the marinade ingredients, stirring well to combine. Pour over the ribs, cover with warm water and bring to the boil. Reduce the heat and simmer for 30–40 minutes, until the ribs are cooked and the marinade has reduced slightly.

2 Preheat the oven’s grill to 230°C.

Remove the ribs from the pan, place on a wooden board and cut into riblets. 3 Place the ribs on a baking tray and baste with the thickened marinade. Grill on the top rack of the oven for 10 minutes, keeping a close watch so they don’t burn, turning if necessary. Alternatively, cook on the braai, watching carefully. Place on a platter to serve.

Siba’s tip: Once the ribs are in the oven, they can burn very quickly. Open the oven door slightly to reduce the heat and to have a clear view of them as they cook. DAIRY-FREE

WINE: Woolworths Longmarket

Merlot 2017

These ribs are an all-time family

favourite”