Sweet Sticky Ribs

I love to browse around thrift shops like Hospice, SPCA and Second Treasures in Hillcrest. My mission is in search of props intended for food styling when I photograph recipes which are used for my blog. Every now and then I’ll come across a distinctive piece from my grandmother’s days such as a vintage mixing bowl or an old fashioned, hand held egg beater which they no longer make like they used to.
On my “treasure hunts” I almost always find a recipe book, current or dated, which grabs my attention. I have come across the most magnificent recipe books over the years and I guess that answers the question as to why I have close to 200 of these precious books on my bookshelves.
My most recent acquisition is by local author Heilie Pienaar and her book The Karan Beef Cookbook. I am such a proud South African and love and admire the local talent our beautiful country has to offer; from singing, athletics, acting and of course cooking. When I come across a locally written and published cookbook such as this one I feel as though I have struck gold. This lovely book is all about cooking with meat, beef in particular.
The recipe that I’m using is from Heilie’s book and the only difference is I’m using pork ribs and not beef ribs as the recipe suggests.

You will need:
1kg pork or beef ribs
Sauce:
30ml butter
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
45ml sachet of tomato paste
45ml fresh lemon juice
Salt and freshly ground black pepper to taste
3ml dried rosemary
¼ cup brown sugar
½ cup beef stock
45ml Worcestershire sauce
10ml mustard powder

Method:
Cut the ribs into smaller pieces and place in a large ovenproof dish or roasting pan.
In a medium sized pot heat the butter and sauté the onions over medium heat until transparent. Add the garlic and remaining ingredients and simmer on low heat for about 10 minutes, stirring frequently.
Pour the sauce evenly over the ribs. Bake in a preheated oven at 180 degrees Celsius for about 1 hour basting frequently with the sauce until the ribs are cooked. Serve with salad or savoury rice.