Recipe for Sticky Ribs on the braai – with instructional video.
1 onion, cut into quarters
1 kg pork or lamb ribs
3 cups (750 ml) water
2 T (30 ml) Ina Paarman’s Chicken or Beef Stock Powder
1 x 500 ml Ina Paarman’s Sticky Marinade
Place the onion in a large saucepan. Add water, stock powder and ribs. Boil slowly until very tender – about 1 1/4 hours. Remove and put the ribs in a zip-lock bag.
While still hot, coat the ribs generously with one cup of Sticky Marinade.
Refrigerate overnight or for at least 2 hours. Brush off surplus Marinade and discard.
Braai slowly, while turning and basting regularly with fresh Marinade, over a medium fire until brown and crispy on the outside.
Cut into individual riblets for serving.
By: Ina Paarman