Pork Belly Ribs with Sticky South African-Inspired Braai Glaze

Succulent ribs meet South African flair—braai seasoning, sticky glaze, and big flavour.

🛒 Ingredients (Serves 4):

• Pork Belly Ribs (£8.29) 

• 2 tbsp Marina Braai Salt (£5.98) 

• 2 tbsp honey

• 1 tsp chili flakes

• Olive oil, salt & pepper

🔥 Method:

1. Preheat to 160 °C.

2. Rub ribs with braai salt and oil.

3. Slow-roast 2 hrs until tender.

4. Glaze with honey-chili, then roast temp to 200 °C for crisping.

5. Rest, slice, and serve.

🔪 Butcher’s Tip:

Our pork belly ribs are perfect for slow cooking—rich, succulent and full of flavour. Just follow the rub & roast method for foolproof results.