Did you know that fruit is an extremely versatile food? You can include it in so many incredible dishes, like these sticky beef ribs with grapes and olives! It gives the meat a deliciously sweet flavour.

SERVES 4–6 // COOKING TIME 3 hours 25 min

INGREDIENTS
For the ribs
2 kg beef ribs
1 bunch red grapes
1 L water
¼ cup black olives
¼ cup brown sugar
¼ cup honey
1 tbsp grated ginger
2 tsp dried chilli
2 cloves garlic
To serve
Red grapes

METHOD
1. Place the ribs in a large pot of water over high heat, cover and bring to the boil. Reduce the heat to low and cook for 1 hour, or until tender.
2. Preheat oven to 200°C. Place ribs, grapes, water, olives, sugar, honey, ginger, chilli and garlic in a large roasting tin. Cover with foil and cook for 1 hour 45 minutes.
3. Remove foil and carefully turn the ribs. Cook, uncovered, for a further 30 minutes, or until the sauce is sticky and glossy. (If the liquid has not reduced enough, pour it out into a pot, add 2–3 tbsp sugar and boil until thick and sticky.)
4. To serve, top the ribs with the reduced sauce and extra fresh grapes.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen//HMimages.co.za

The post Sticky beef ribs with grapes and olives appeared first on MyKitchen.

Forget Thai takeaways, this sticky orange chicken is all you’ll need to satisfy your Asian flavour cuisine cravings.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
¼ cup marmalade
2 tbsp soy sauce
1 tbsp Dijon mustard
1 tbsp grated ginger
2 cloves garlic, peeled and crushed
8 chicken thighs or drumsticks
2 oranges, halved
1 red onion, peeled and cut into wedges
⅔ cup chicken stock
150 g rice noodles, cooked

METHOD
1. Preheat oven to 200°C.
2. Mix marmalade, soy sauce, mustard, ginger and garlic in a bowl. Add the chicken and toss to coat.
3. Place the chicken in an oven dish, add the oranges and onion, then pour the stock over.
4. Bake covered for 30 minutes. Uncover and bake for another 20 minutes, until the chicken is cooked and golden brown.
5. Serve with rice noodles.

The post Asian-style sticky orange chicken appeared first on MyKitchen.

These sweet sticky ribs are the perfect starter or snack for when you want to entertain some guests. They’re absolutely divine!

SERVES 8–10 // COOKING TIME 2 hours, 20 min

INGREDIENTS
2 kg pork back ribs, cut in half lengthwise, bite-sized
8 rooibos tea bags
½ cup brown sugar, plus 3 tbsp
Zest and juice of 1 orange
Salt and pepper
¼ cup soy sauce
2 tbsp honey
1 tbsp Worcestershire sauce
Spring onions, sliced, to garnish

METHOD
1. Preheat oven to 180°C. Place the ribs in a roasting tin.
2. Place the tea bags in a bowl with 2 cups boiling water and steep for 10–15 minutes. Remove the tea bags and add ½ cup brown sugar, orange zest and juice, and seasoning. Pour over the ribs and cover with tinfoil.
3. Bake for 1 hour 45 minutes, until tender. Remove from oven.
4. Turn up the oven to 230°C.
5. Drain the cooking juices from the roasting tin into a pot and simmer over a medium heat to reduce by half, 15–20 minutes. Add the remaining ingredients (except spring onions) to form a glaze. Remove from the heat.
6. Return the ribs to the oven and cook, basting often with the glaze, until caramelised and sticky.
7. Allow to cool slightly. Serve garnished with spring onions.

The post Sticky Ribs appeared first on MyKitchen.

Looking for a winning chicken dinner? Look no further than our Chinese-style sticky soy chicken. You can whip it up in under an hour (most of that time is hands-off time!), and you’ll have most of the ingredients in your pantry already.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
8 chicken drumsticks
¾ cup soy sauce
½ cup honey
4 cloves garlic, crushed
2 chillies, finely sliced
Juice of 2 limes
2 tbsp grated ginger
Toasted sesame seeds, to serve
Coriander, to serve

METHOD
1. Preheat oven to 200°C. Place the drumsticks in a ziplock bag.
2. In a bowl, whisk together soy sauce, honey, garlic, chillies, lime juice and ginger. Pour over chicken and marinate for 5 minutes.
3. Remove chicken from the bag (reserve marinade), place on a baking tray and cook for 25–30 minutes.
4. In a pot, bring marinade to the boil and cook until reduced by half.
5. About 5 minutes before chicken is done cooking, baste with marinade, then return to the oven to create a sticky glaze.
6. Serve with a sprinkle of sesame seeds, a drizzle of marinade and coriander.

The post Sticky soy chicken appeared first on MyKitchen.