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


  1. Sprinkle the Nomu Pork Seasoning liberally the night before and leave in fridge – do not freeze.
  2. Allow three hours before the last stretch which will be another 30 minutes.
  3. Stoke a Weber big time, indirect with good quality charcoal.Leave to burn through for about 20 minutes.
  4. Place a drip tray at the bottom and on the grid, pack the ribbertjies with the skin on the outside, almost tent shaped.
  5. Place the lid on and LEAVE for 3 hours.
  6. 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.
  7. Place back in Weber and make sure the heat is still OK, if not, stoke the fire brother.
  8. ave three more beers and take out.
  9. Serve immediately with a moerse groot salad