Recipes
Tsambica’s Sticky Pork Ribs
Ingredients
- 2 kg pork ribs (approx. 4 racks)
- 1 tsp dried oregano leaves
- 1 tsp ground cumin
- 4 tbsp of olive oil
- 1 300-ml bottle of Beerenberg ‘Russ’ Sticky Rib Sauce
- Salt & pepper to taste
Method
- Preheat oven to 180 degree C fan forced
- Line a large oven tray with grease proof baking paper
- Combine oregano, cumin, salt, pepper and olive oil to form a paste
- Rub paste evenly all over the ribs
- Place ribs on lined oven tray and brush the side facing up with half the bottle of Beerenberg ‘Russ’ Sticky Rib Sauce, cook for an hour.
- Turn ribs over, brush with the remaining sauce and cook for a further hour
- Take ribs out of the oven, cover with alfoil and set aside for 5 mins to rest before carving.
- Transfer to a chopping board
- To serve, use a large sharp knife to cut between the ribs.
- Transfer to a serving platter.