Jordie’s pig ribbertjies

Posted by Chris Jordan


  • Enough for 8 people
  • 5 kg pig ribs, fresh, uncooked and with the skin intact
  • Nomu Pork Seasoning
  • Good quality honey, about 1 litre


  • Sprinkle the Nomu Pork Seasoning liberally the night before and leave in fridge – do not freeze.
  • Allow three hours before the last stretch which will be another 30 minutes.
  • Stoke a Weber big time, indirect with good quality charcoal.Leave to burn through for about 20 minutes.
  • Place a drip tray at the bottom and on the grid, pack the ribbertjies with the skin on the outside, almost tent shaped.
  • Place the lid on and LEAVE for 3 hours.
  • Now, cut the skin, which ought to be crispy from the ribbertjies and cut the ribbertjies in individual pieces. Place in a large pan and squirt the honey liberally over the ribbertjies.
  • Place back in Weber and make sure the heat is still OK, if not, stoke the fire brother.
  • ave three more beers and take out.
  • Serve immediately with a moerse groot salad
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