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Ginger beer broth

To make the Glaze

Pineapple salsa

Sweet potato fries


  1. Ginger beer broth

    • Place the ribs, ginger, all spice berries, ginger beer, sliced ginger, Knorr chicken stock granules and water in a roasting dish and mix together. Add extra water if required to make sure that the ribs are completely immersed in the liquid.
    • Cover with foil and place in a preheated oven at 160 degrees and cook for 2 ½ hours.
    • Once cooked remove the meat from the cooking liquid pat the meat dry and reserve 100 ml of the cooking liquid to make the glaze
  2. To make the Glaze

    • Add all the glaze ingredients together and bring to the boil and then bring to a low simmer and allow to thicken and become sticky approximately 30 to 40 minutes.
    • Once the Glaze has reduced and thickened baste the rib and finish off in a preheated oven at 180 degrees basting until the ribs are glossy and shinning with glaze.
    • Reserve the remainder of the glaze.
  3. Pineapple salsa

    Mix together all the pineapple cubes salsa ingredients and allow to stand for 20 minutes refrigerated for flavors to improve before serving..
  4. Sweet potato fries

    • Fry Sweet potato fries at 180 degrees.
    • Coat with Robertson’s chip and potato seasoning.
  5. Plate it up

    • This sweet and tangy dish with tantalizing flavors can be served on a wooden board or in a bowl with the pineapple salsa scattered on the board with the ribs arranged on top of each other and the fries served in a paper cone.
    • Drizzle of extra sauce can be placed in a dipping bowl and served as dipping sauce or a light scatter of freshly chopped parsley.