Sticky pork riblets

Recipe from: 13 September 2013
recipes braai pork ribs

Ingredients 7
Servings 1
Minutes 00:10


Serving Change
  • 2
    pork racks - halved horizontally into riblets
  • 1
    pinch salt and ground pepper
  • 2
    packets stir-fry sauce
  • 1
    garlic ginger and dhania paste
  • 1
    medium red chilli - finely chopped
  • 1
    bunch PnP spring onion - finely shredded - to serve
  • 1
    bunch coriander or basil leaves - to serve


Preheat oven to 220°C.

Place riblets on a greased baking tray and season.

Mix sauce with paste and pour over riblets.

Roast, basting frequently, for 30-40 minutes, or until sticky and caramelised.

Serve riblets hot, scattered with chilli and spring onions, plus lemon wedges if you like.
Don’t forget the serviettes for sticky fingers!

More good ideas

-Alternatively, you can braai the riblets over open, hot coals, basting and turning frequently.
-Substitute the cooking sauces with a mixture of half cup chutney, half cup oyster sauce and half cup soy sauce.
-Cut into riblets and serve as a light snack.

For more braai recipes and tips visit Pick n Pay Braai.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

Fresh Living September Issue

Read more on: braai  |  pork  |  ribs  |  recipes

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