Sticky Ribs & Cheesy Onion Bombs


Serves 4


For the sticky ribs:

125ml hoisin sauce

125ml apple juice

65ml honey

65ml soy sauce

2 Tbs sesame oil (optional)

2 Tbs sriracha (hot sauce)

2 tsp tomato paste

2 Tbs grated fresh ginger

2 garlic cloves, crushed

1/2 onion, finely chopped

2 tsp Chinese 5-spice powder

1 rack pork ribs


Combine the hoisin, apple juice, honey, soy sauce, sesame oil, sriracha, tomato paste, ginger, garlic, onion and 5-spice.

Place the ribs and marinade into a shallow dish and leave to marinade for at least 1 hour or overnight if possible.

Preheat oven to 180C.

Place the ribs and marinade into an oven dish, cover with foil and roast ribs for 1 hour or until tender.

To finish, place the ribs onto a braai grid over medium coals, and cook for 10 minutes on both sides, turning and basting during cooking until the ribs are sticky and slightly charred on the edges.


For the onion bombs:

4 red onions

250g cream cheese

1 cup grated mature cheddar

2 Tbs sweet chilli sauce

2 Tbs chopped basil

Salt and pepper


Peel the onions, then cut in half across the equator.

Scoop out the centre of the onion, leaving about three layers of onion border.

Mix together the cream cheese, cheddar, sweet chilli sauce, basil and salt and pepper then spoon into the hollowed out onion halves.

Put the filled onion halves back together, then wrap each onion in a double layer of foil.

Throw directly onto the coals  – the coals should be medium heat, and leave to cook for 30 minutes, turning regularly.