Pork Ribs with our Ultimate Braai Baste with Crunchy Spring Slaw

Prep 90 mins

Cooking 2.5 hrs

Serves 4

With warmer weather mere weeks away, it’s time to dust off the braai! These pork spare ribs are just the thing to herald the arrival of spring. They’re roasted low and slow before they go on the braai, so they’re succulent, moist and fall-off-the-bone soft. We share the recipe for our smashing ultimate braai baste – it’s good not just good for pork but also chicken and beef cuts on the braai. To go with it? A fresh and crunchy slaw bursting with spring colour and flavour.

What you will need

  • 2kg pork spare ribs
  • 2 Tbsp olive oil
  • 2 cloves garlic, finely minced
  • For the dressing:
  • ¾ cup tomato sauce
  • 3 Tbsp white balsamic vinegar
  • 3 tsp Natural Herbs & Spices Everyday
  • 2 tsp runny honey
  • 1 tsp Natural Herbs & Spices Cayenne Pepper
  • Generous pinch of salt
  • 1 tsp Natural Herbs & Spices Paprika
  • 3 tsp sesame oil
  • 1 tsp Natural Herbs & Spices Oregano
  • 3 tsp canola oil
  • 3 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 3 tsp honey
  • A few twists of our Natural Herbs & Spices Black Peppercorns
  • 2 tsp white balsamic vinegar
  • For the salad:
  • For the salad:
  • 1½ cups finely sliced red cabbage
  • 1½ cups finely sliced green or Chinese cabbage
  • 1 apple, finely sliced or cubed
  • 2 large carrots, grated or julienned
  • Large handful of coriander leaves
  • 8 radishes, finely sliced
  • Half a cup sultanas
  • Quarter cup sunflower seeds


Combine all the baste ingredients together in a saucepan and boil over low heat for five minutes. Allow the baste to cool to room temperature. Place the ribs in a large roasting tray and spread half of the baste over the spare ribs, then cover with tin foil and allow to marinate for an hour.

Next, add two cups of water to the roasting tray, cover tightly again with tin foil and place the ribs in a 160ºC oven for 90 minutes. (It should not need more moisture, but check it after 45 minutes and add just a small amount of water if needed.)

The ribs can be prepared up to this stage, cooled to room temperature and placed in the fridge for a day or two before you braai them. Alternately you can braai them straight away. Simply make a coolish fire (the baste contains sugar so it will burn if your fire is still too hot.) Brush the ribs racks with olive oil and place them on the fire for five minutes, turning occasionally. After that it’s time to start basting. Simply brush the ribs with baste and continue braaiing for a further 10 minutes, but turn them frequently to prevent them from burning. Then remove from the braai and slice into individual ribs.

To make the slaw, add all the salad ingredients together and plate up prettily on a large platter. Whisk together all the dressing ingredients, pour it over the salad and toss to coat.


Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za