Pork ribs all sticky and sweet with a char mark here and there are definitely a huge family favorite. The eat-as-much-as-you-like rib and chips nights are normally all booked at out the local steak ranches.
No wonder, because when Wynand from Kithenboy In Taiwan gave me three recipe options to choose from for our RSG chat , even I swayed under the pressure and chose the sticky pork ribs.
I love cooking pork! I know, there is not a lot of good, healthy reasons I can think of why you should make my Roasted Pork Belly, but it is Nirvana on a plate and it could not be simpler to make. I do make a healthy version of Sweet and Sour Pork, using my Philips Airfryer if the overindulgence of the pork belly is not for you. If however you cannot make up your mind as to whether you should be healthy or not, try the Apples stuffed with pork and have the best of both worlds (hehe, I could not resist this)
Before we pig out on too much pork, let me introduce you to my guest the Kitchenboy himself, Wynand van Ellewee.
In his own words. “I was born in South Africa and moved to the beautiful island of Taiwan in 2003.
As a person who loves cooking and eating, I was hugely frustrated when confronted with the standard Taiwanese kitchen. It basically is a small, narrow corridor with a sink, a two ring gas stove, usually not even enough space for a fridge and certainly no western-sized oven.
I started writing this blog to get me back into my kitchen and cooking. Here it is very easy (and cheap) to just buy food off the street every day but I felt that I was losing the skills I had. Hopefully by posting here, I can hone my skills and also inspire other South African expatriates to cook some great tasting food within the limits of a small Taiwanese kitchen.” If you want to know why he calls himself Kitchen boy……. keep reading!
As I read though his posts I saw how he taught Taiwanese children to make butter and I was so impressed. Wow, what an experience it must be to be a pupil in his class. The delight on those children’s faces, speak volumes. I see a passion in his teaching and I see passion for South African cooking and recipes that are near and dear to his heart. Well done Wynand!
I will be interviewing Wynand via telephone as he is currently on holiday in the beautiful Yzerfontein and refused to put on shoes and come to Cape Town to join me in the studio. ( Jokes, Wynand was more than willing, but transport is a bit of an issue)
Sticky Pork Ribs
1 kg pork riblets
75 ml honey
75 ml soy
salt and pepper
sesame seeds for serving
Mix the honey and soy in a bowl. Season the ribs with salt and pepper and place in a roasting tray. Pour the honey/soy mixture over the ribs and marinade the ribs for at least 30 minutes.
Preheat oven to 190C and roast ribs for approximately 1 hour . Increase the oven temperature to 220C and roast for another 10 minutes or until the pork is cooked and the marinade sticky and glassy. Just watch the ribs so that they don’t burn! Sprinkle a few sesame seeds over the top and serve with this lemony Coleslaw.