This is sticky finger food at its very best.  This recipe is from our cookbook author of the week, Diana Henry.  Rather than roasting, try cooking these tasty ribs on a braai, or smoke in a kettlebraai, as we do at Wickedfood Cooking School, in our outdoor cooking class. Also try the marinade with chicken wings or drumsticks.


±3kg rack pork spare ribs

5 cloves garlic, crushed

1T  Tabasco

4cm ginger, peeled and very finely chopped

¾ cup syrup or molasses

½ cup honey

3T  balsamic glaze

2½T  Dijon mustard

1½T  Worcestershire sauce

¼ cup bourbon or whiskey

  1. Mix all the ingredients (except the ribs) together. If you have time, pour two-thirds of the liquid over the ribs, rubbing it in well, and leave them to marinate overnight. If not, preheat the oven to 180°C.
  2. Line two or three big roasting tins with foil and paint the ribs on both sides with the glaze, keeping back about a third to add during cooking.
  3. Arrange the racks meat-side up in the tins, making sure they don’t touch. Roast for 30 minutes then reduce the heat to 140°C and cook the ribs for another 1½ hours, basting with glaze from time to time.
  4. Add the last bit of glaze 20 minutes before the end of the cooking time. Cut into individual ribs and serve.

Click here for more recipes from Diana Henry

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studio. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – teambuilding cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.