Sticky balsamic pork ribs

Keep serviettes handy – these ribs are deliciously sticky!

More than 1 hour

Serves 4

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  • 2kg baby back pork ribs
  • Salt and milled pepper
  • 1 cup (250ml) balsamic vinegar
  • 3 cups (750ml) beef stock
  • ¼ cup (60ml) treacle sugar
  • ½ can (200g) tomato purée
  • 1 Tbsp (15ml) smoked paprika
  • 1 tsp (5ml) ground coriander
  • 3 cloves garlic, chopped
  • 2 cups (500ml) shredded green and red cabbage
  • 1 bulb baby fennel, shredded (optional)
  • Handful each chopped fresh coriander and basil
  • 2 Granny Smith apples, thinly sliced
  • 1 packet (120g) sugar snap peas, blanched
  • Fresh coriander and micro herbs, for serving


  1. Preheat oven to 160°C.
  2. Place ribs in a baking dish and season. 
  3. Combine remaining rib ingredients in a bowl and generously coat with sauce.
  4. Cover with foil and cook for 45-55 minutes.
  5. Remove and strain sauce into a pot.
  6. Bring sauce to the boil and cook until thickened (it should resemble a glaze).
  7. Brush ribs with glaze and grill in the oven or over a hot fire for about 10-15 minutes or until sticky.
  8. Combine slaw ingredients.
  9. Garnish ribs with herbs and serve with slaw on the side.


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