• 2kg pork or lamb ribs, parboiled


  • Finely grated rind and juice of 1 orange
  • 60ml (4 tbsp) soy sauce
  • 250ml (1 cup) tomato sauce
  • 185ml (3⁄4 cup) cola or ginger ale
  • 60ml (4 tbsp) sweet chili sauce
  • 30ml (2 tbsp) golden syrup
  • 85ml (1⁄3 cup) whiskey


Place the ribs in a non-metallic dish. Combine all ingredients for the marinade except the whiskey. Heat the whiskey in a saucepan and carefully ignite. Pour whiskey into the marinade, stir through and pour the marinade over the ribs. Set aside to marinate for at least an hour, preferably overnight. Remove ribs from marinade, reserving marinade. Braai or grill ribs according to your liking (pork should be well done). Place reserved marinade in a pan, bring to the boil and simmer until reduced and thickened. Serve as a sauce with the ribs and sides of your choice.

To serve

  • Serves 4-6