Easy Spicy and Sticky Spare Ribs

This is much easier and quicker if you pre cook the ribs earlier in the day or even the day before, and then braai or grill it when needed. You can use Spare Ribs or Loin Ribs (baby back Ribs), Loin ribs have more meat and considered to be more tender, but spare ribs probably have more flavour. You can’t go wrong with either! All our pork is sourced from Oak Valley Estate. Certified Free Range and their diet us supplemented by Acorn harvested on the farm which adds incredible flavour.

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Click here to purchase Loin Ribs

Sticky and Spicy Spare Ribs

Prep Time10 mins
Cook Time15 mins
Servings: 4


  • 1 kg Spare Ribs or Loin Ribs
  • 1 Juice of 1 lemon
  • 200 ml Greek Yoghut Extra Thick
  • 20 ml Honey
  • 50 ml Harissa Curry Paste Tandoori, Tikka spice is perfect too – choose your favourite
  • 2 cloves garlic finely chopped


  • Make sure you precook the ribs earlier in the day or the day before, and leave in the fridge until you are ready. Pre cook by boiling in water until tender.
  • Put the ribs in a dish you would use for marinating
  • Combine all the ingredients and spoon over the ribs, making sure the ribs are smothered. Leave in the fridge for about an hour.
  • When ready, simply grill or braai them for roughly 15 – 20 minutes and enjoy!


As almost all recipes on here, you can customise this to your liking. If you like it extra hot, add a chili. If you don’t like spice much, maybe use butter chicken spice, or something mild. They all work, use what you like. The yoghurt and the honey balance the taste if you worried about hotness.



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