Tsambica’s Sticky Pork Ribs


  • 2 kg pork ribs (approx. 4 racks)
  • 1 tsp dried oregano leaves
  • 1 tsp ground cumin
  • 4 tbsp of olive oil
  • 1 300-ml bottle of Beerenberg ‘Russ’ Sticky Rib Sauce
  • Salt & pepper to taste


  • Preheat oven to 180 degree C fan forced
  • Line a large oven tray with grease proof baking paper
  • Combine oregano, cumin, salt, pepper and olive oil to form a paste
  • Rub paste evenly all over the ribs
  • Place ribs on lined oven tray and brush the side facing up with half the bottle of Beerenberg ‘Russ’ Sticky Rib Sauce, cook for an hour.
  • Turn ribs over, brush with the remaining sauce and cook for a further hour
  • Take ribs out of the oven, cover with alfoil and set aside for 5 mins to rest before carving.
  • Transfer to a chopping board
  • To serve, use a large sharp knife to cut between the ribs.
  • Transfer to a serving platter.