Sticky Pork Ribs


  • 1½ kg (about 3½ lb) of Pork Ribs
  • 1 Cup of Tomato Sauce
  • ¾ Cup of Firmly Packed Soft Brown Sugar
  • 3 Garlic Cloves
  • 3cm (1’) Piece of Fresh Ginger
  • 3 Teaspoons of Ground Cumin
  • 2 Teaspoons of Salt Flakes
  • 1 Teaspoon of Allspice
  • ½ Teaspoon of Finely Ground Black Pepper
  • ½ Teaspoon of Dried Chili Flakes


  1. Peel and finely chop the garlic and peel and finely grate the ginger
  2. Using a large glass, ceramic or stainless steel mixing bowl combine the brown sugar, the finely chopped garlic, the finely ground ginger, the cumin, the allspice, the dried chili flakes, the salt flakes and the finely ground black pepper and mix well
  3. Add the pork ribs and stir well to ensure that the pork ribs are nicely coated with the marinade mixture and then cover the bowl with plastic cling wrap and marinate the pork ribs in the refrigerator for at least 2 hours, ideally overnight or for up to 24 hours. The longer you let the pork ribs marinate the stronger the flavour and the tenderer the meat will be.
  4. Preheat your barbeque grill to medium heat
  5. Transfer pork ribs from marinade and onto the preheated grill and cook for 3-4 minutes on each side or until golden and sticky, all the while, continually basting with the marinade liquid
  6. Serve when ready


  • These portions will serve 6
  • Serve with boiled new potatoes, chips, corn on the cob, steamed vegetables, salad and an assortment of condiments including apple sauce
  • Add some plum sauce to the marinade as a change up