Tanya’s sticky ribs

by | Dec 6, 2016 | Herbs & Vegetables, Recipes | 2 comments

I love cooking and experimenting with different cuts of meat. Beef short rib is one of my favourites – it’s usually regarded as a cut to cook slowly in a potjie or for hours in the oven but it can be equally delicious cooked quickly over a high heat. Try it – you won’t be disappointed!



1kg of beef short rib (we asked the butcher to cut it into smaller pieces)
Salt and pepper


Season the ribs with salt and pepper and braai them over a hot fire for 3-4 minutes, then move them to the edge of the braai to cook on a lower heat for 15 minutes. Brush the ribs on both sides with sticky sauce and cook for a few minutes before serving. Serve with extra sticky sauce.

Sticky sauce


11∕3 cups of dark brown sugar
6 cloves of garlic, crushed
2 tablespoons of Worcestershire sauce
¼ cup of HP sauce
½ cup of whisky (this is optional, use water if you like)
½ cup of wine vinegar
A handful of fresh thyme leaves
3 star anise pods
Salt and pepper


Add all the ingredients to a saucepan and heat.
Cook for 5 minutes and set aside to cool.