Squeeze the lemon juice over the pork ribs. Add all the other ingredients to a large pot and stir until mostly dissolved.
Cut the ribs to fit the pot, then add them, cover the pot with a lid and simmer over medium heat for 40 minutes. Remove the ribs from the pot and reduce the marinade to a runny syrup.
Preheat the oven to 200 °C. Transfer the ribs to a baking dish or casserole, and add the marinade ?a tablespoon at a time, every 5 minutes, for 20 minutes.
Switch on the grill for the last 5 minutes to get a good caramelisation going.
Cut the ribs into individual riblets and serve with the reduced marinade poured over.
Tip: If you have the time, cook the ribs in the pot for longer – the meat will get even softer and sweeter, and the sauce thicker. ?Don’t use smoked ribs, or the dish will be too salty.Extracted from “Munch” by Hein Scholtz (Random House Struik). Follow @MunchZA and join the conversation #TrendyGoodFood on Twitter.