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Pork ribs – sticky and easy with the Kitchenboy on RSG

Posted on February 6, 2013 by in pork, rsg

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Pork ribs all sticky and sweet with a char mark here and there are definitely a huge family favorite. The eat-as-much-as-you-like rib and chips nights are normally all booked at out the local steak ranches.

No wonder, because when Wynand from Kithenboy In Taiwan gave me three recipe options to choose from for our RSG chat , even I swayed under the pressure and chose the sticky pork ribs.

I love cooking pork! I know, there is not a lot of good, healthy reasons I can think of why you should make my Roasted Pork Belly, but it is Nirvana on a plate and it could not be simpler to make. I do make a healthy version of Sweet and Sour Pork, using my Philips Airfryer if the overindulgence of the pork belly is not for you. If however you cannot make up your mind as to whether you should be healthy or not, try the Apples stuffed with pork and have the best of both worlds (hehe, I could not resist this)

Before we pig out on too much pork, let me introduce you to my guest the Kitchenboy himself, Wynand van Ellewee.

pork ribs

In his own words. “I was born in South Africa and moved to the beautiful island of Taiwan in 2003.
As a person who loves cooking and eating, I was hugely frustrated when confronted with the standard Taiwanese kitchen. It basically is a small, narrow corridor with a sink, a two ring gas stove, usually not even enough space for a fridge and certainly no western-sized oven.
I started writing this blog to get me back into my kitchen and cooking. Here it is very easy (and cheap) to just buy food off the street every day but I felt that I was losing the skills I had. Hopefully by posting here, I can hone my skills and also inspire other South African expatriates to cook some great tasting food within the limits of a small Taiwanese kitchen.” If you want to know why he calls himself Kitchen boy……. keep reading!

As I read though his posts I saw how he taught Taiwanese children to make butter and I was so impressed. Wow, what an experience it must be to be a pupil in his class. The delight on those children’s faces, speak volumes. I see a passion in his teaching and I see passion for South African cooking and recipes that are near and dear to his heart. Well done Wynand!

I will be interviewing Wynand via telephone as he is currently on holiday in the beautiful Yzerfontein and refused to put on shoes and come to Cape Town to join me in the studio. ( Jokes, Wynand was more than willing, but transport is a bit of an issue)

pork ribs

Sticky Pork Ribs


1 kg pork riblets

75 ml honey

75 ml soy

salt and pepper

sesame seeds for serving

Pork Ribs


Mix the honey and soy in a bowl. Season the ribs with salt and pepper and place in a roasting tray. Pour the honey/soy mixture over the ribs and marinade the ribs for at least 30 minutes.

Preheat oven to 190C and roast ribs for approximately 1 hour . Increase the oven temperature to 220C and roast for another 10 minutes or until the pork is cooked and the marinade sticky and glassy. Just watch the ribs so that they don’t burn! Sprinkle a few sesame seeds over the top and serve with this lemony Coleslaw.

Tomorrow morning just after the 9 o’clock news, I will be in my seat on RSG ready to share the recipe with you. I will also take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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7 Responses to “Pork ribs – sticky and easy with the Kitchenboy on RSG”

  1. Kim Maxwell 7 February 2013 at 9:51 am #

    Hi Nina
    I am such a sticky pork rib fan – how did you know?! Two queries: where can you buy decently meaty pork ribs in CT, without trekking to Joostenberg in the Winelands. Secondly, I think I’ve seen pork rib recipes where they are par-boiled to tenderise the meat before being marinated/roasted/braaied. Do you know much about that? Interested to know. Kim

    • nerinatimm 7 February 2013 at 6:59 pm #

      Hi Kim, I cannot tell you how honored I am that you visit my site! You just have no idea!
      I bought my ribs at Woolies Pinelands. No it must not be the smoked ones. After about 35 min baking, I thought I had to cook them first, but after 1 hour, they were perfect. I also cooked them open not covered in foil. I suggest go for lower heat, but longer. The ribs I got had very little fat on!

  2. Patent box lady 7 February 2013 at 3:12 pm #

    Honey and soy? Mmmm. Sounds like that perfect mixture of sweet and salty!

  3. tami 8 February 2013 at 9:12 am #

    OOh dit lyk al te lekker. Sien…ek offen my Afrikaans vir my onderhoud die einde van die maand ;). Die recep is so eenvoudig ek kaanie vag om dit te probeer 🙂 xx. Sien jou more

  4. Sheena 9 February 2013 at 2:43 pm #

    Busy marinating the ribs for the braai tonight. Looks delicious, I can hardly wait to tuck in.

  5. Bill Z Walton 13 February 2013 at 7:18 am #

    I’m really enjoying the design and layout of your blog. It’s a very easy on the eyes which makes it much more enjoyable for me to come here and visit more often. Did you hire out a developer to create your theme? Fantastic work!|

  6. michelle williams 22 April 2014 at 10:33 pm #

    amazingly “lekker”. Tot my ouers lek hul lippe af. Kinders kan nie wag vir die volgende probeer slag nie. Dankie vir die resepte. Mooi bly!

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