Oven-Baked Spareribs
Overview
South African Oven-Baked Spareribs are slow-cooked in the oven until the meat falls off the bone, then finished with a sticky, caramelised glaze that builds deep flavour on the exterior. The approach delivers all the satisfaction of braai ribs without requiring an outdoor fire. The slow-bake method is the key, low heat over a long period breaks down the connective tissue in the ribs, producing a tenderness that quick-cooking methods cannot achieve. The glaze is applied in layers during the final stage of cooking, each application caramelising over the last to build the characteristic sticky, glossy coating that makes these ribs irresistible.
AFN Heritage Note
Spareribs in South Africa carry the dual influence of Afrikaner braai culture and Cape Malay spiced meat traditions. Pork ribs have been a feature of South African outdoor cooking for generations, and the practice of slow-baking ribs in the oven before finishing on the braai or under a grill is a practical adaptation for home cooks who want the depth of braai flavour without the outdoor setup.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Preheat oven to 375°F.
- 2
Blend all the ingredients except for the ribs.
- 3
Remove the white membrane from the back side of the ribs (the side with less meat). It should pull off easily. Rinse ribs under cold water and lemon
- 4
In a saucepan, mix the rib and the blended ingredients. Cook for 40 mins.
- 5
Remove the ribs and save the tomato mixture.
- 6
Place ribs on a foil lined tray. Bake ribs for 30 minutes.
- 7
Grill or broil over medium high heat 5-10 minutes.
- 8
Serve warm with the tomato mixture Akpan, Ablo, Jollof rice, Alloco…
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