Chutney Basted Pork Ribs
Something sticky, saucy, and oh so satisfying!
Serves: 4 – 6 people
Prep Time: 15 minutes
Cooking Time: 3 hours
Ingredients:
For the Ribs:
- 1.5 – 2kg pork ribs (baby back or spare ribs)
- Salt & pepper, to taste
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp ground coriander (optional)
For the Chutney Basting Sauce:
- ¾ cup Mrs Balls Original Chutney
- ¼ cup tomato sauce (ketchup)
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp brown sugar or honey
- 1 tbsp Dijon or wholegrain mustard
- 2 garlic cloves, minced
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 tsp chilli flakes (optional, for a kick)
How To Make Chutney Basted Pork Ribs
- To start, preheat your oven to 160°C.
- Season the pork ribs generously with salt, pepper, smoked paprika, garlic powder, and a touch of ground coriander if you like.
- Wrap the ribs tightly in foil and place them on a baking tray.
- Let them bake slowly for 2 to 2½ hours until they’re beautifully tender—this step helps lock in moisture and ensures they fall off the bone later.
- While the ribs are in the oven, prepare your chutney basting sauce by combining Mrs Balls Original Chutney, tomato sauce, soy sauce, Worcestershire sauce, brown sugar (or honey), mustard, minced garlic, apple cider vinegar, and chilli flakes in a small saucepan.
- Simmer the sauce over medium heat for 5 to 8 minutes, stirring often until slightly thickened.
- Taste and adjust the sweetness or spice according to your preference.
- Once the ribs are done baking, carefully remove them from the foil and preheat your grill or braai to a medium-high heat.
- Brush the ribs generously with the chutney sauce, then grill them for 10 to 15 minutes, turning and basting every few minutes until the outside is sticky, caramelized, and slightly charred.
- Let the ribs rest for a few minutes before slicing and serving with extra sauce on the side—perfect alongside a creamy potato salad, garlic bread, or a crisp green slaw.