Serves 4 – 6

If you love the typical flavour of sweet barbeque ribs, then this recipe is for you. It’s absolutely delicious. A fresh, crunchy slaw is the perfect side with the rich flavour of the ribs.



Sticky pork ribs

  • 15 ml (1 tbsp) Westfalia Garlic Flavoured Avocado Oil
  • 100 ml apple juice
  • 80 ml (⅓ cup) tomato sauce
  • 1 x sachet 50 g (50 ml) tomato paste
  • 45 ml (3 tbsp) soy sauce
  • 30 ml (2 tbsp) balsamic vinegar
  • 10 ml (2 tsp) each ground coriander and paprika
  • 45 ml (3 tbsp) honey
  • 1,5 kg pork ribs


Simple slaw

  • 45 ml (3 tbsp) Westfalia Lemon Flavoured Avocado Oil
  • 20 ml (4 tsp) apple cider vinegar
  • 7,5 ml (½ tbsp) wholegrain mustard
  • 15 ml (1 tbsp) each chopped fresh Italian parsley and mint
  • black pepper, to taste
  • 250 ml (1 cup) finely shredded white cabbage
  • 250 ml (1 cup) finely shredded red cabbage or more white cabbage
  • 1 carrot, coarsely grated
  • 1 apple in the skin, coarsely grated
  • fresh avocado, sliced (when in season)



  1. Ribs: Place all the marinade ingredients, except the meat, in a small saucepan and bring to a boil over medium heat, while stirring to dissolve the honey. Reduce the heat and simmer without a lid for 10 minutes until slightly thickened. Allow to cool.
  2. Brush two-thirds of the sauce over the ribs and allow to marinate for 30-60 minutes. Preheat the oven to 180 °C.
  3. Place the ribs in a single layer on a large baking tray or in a shallow oven dish and cover with foil. Roast for 20 minutes.
  4. Remove foil and brush with the remaining marinade. Roast for another 20 minutes, or until cooked, but still juicy.
  5. Slaw: Meanwhile in a large bowl mix the lemon-flavoured avocado oil with the vinegar, mustard and herbs. Season to taste.
  6. Toss the cabbage, carrot and apple with the dressing until mixed through.
  7. Serve ribs with the slaw and avocado slices. Baby potatoes, roasted in a drizzle of garlic-flavoured avocado oil will be perfect with this meal.


  1. This marinade also works well with chicken portions. Try it on chicken wings for a delicious snack, but only bake for 20-30 minutes.
  2. For a different flavour profile, substitute the mustard in the slaw with ground cumin or garam masala to taste.