Treat Dad to a meal that’s worth gathering around the table for. These Rooibos Honey Ribs combine tender, meaty ribs with the rich flavour of South African rooibos and the natural sweetness of honey for a sticky, flavour-packed glaze. Made with fresh ingredients from Food Lover’s Market, this easy recipe is perfect for a Father’s Day braai, family lunch or weekend feast. Serve with your favourite sides and celebrate Dad with a meal made from the freshest ingredients and plenty of love.
Ribs: 1.5 kg pork loin ribs (full rack, membrane removed) 2 tsp smoked paprika 1 tsp ground coriander 1 tsp ground cumin 1½ tsp flaky sea salt 1 tsp freshly cracked Food Lover’s Black Pepper 2 Tbsp olive oil Hot Honey Rooibos Glaze: 6 rooibos tea bags 2 cups (500 ml) boiling water ¼ cup (60 ml) You First Raw Wildflower Honey 3 Tbsp apple cider vinegar 2 Tbsp soy sauce 3 fresh red chillies, finely sliced 1 tsp Food Lover’s Coarse Chilli Flakes 2 tsp Food Lover’s Crushed Garlic 1 Tbsp Food Lover’s Crushed Ginger 1 Food Lover’s Orange, zested and juiced 2 Tbsp Food Lover’s Light Brown Sugar
Steep rooibos bags in boiling water for 10 minutes. Press gently, then set aside to cool. Combine all glaze ingredients in a saucepan over medium heat. Stir, bring to a simmer and reduce for 18–22 minutes. Remove from heat. Mix the spices in a bowl. Pat ribs dry, drizzle with olive oil and massage in the dry rub. Wrap in cling film and rest for 30 minutes at room temperature, or overnight in the fridge. Preheat oven to 150°C. Place ribs meat-side up on a wire rack over a foil-lined tray. Cover tightly with foil and roast for 2½ hours until the meat pulls away from the bone. Remove foil and increase oven to 220°C. Glaze the ribs and return uncovered, brushing every 5 minutes for 15–18 minutes until sticky and caramelised. Rest for 10 minutes, brush with a final layer of glaze and slice between the bones. Garnish with fresh orange slices and chilli.
To serve Fresh sliced chilli and radish, orange slices and a side of chips
