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here’s something magical about Braai Day — or as we proudly call it, Heritage Day. It’s the one day of the year where tongs are practically an extension of your hand, the air smells like smoke and spices, culture and there’s always that one uncle insisting his marinade is a “family secret” (even though it’s just tomato sauce and a prayer).
This recipe is a celebration of that spirit — smoky, saucy, and finger-lickin’ good. These honey mustard pork ribs are the kind of showstopper that makes people hover around the braai like moths to a flame. We start with a rub of smoked paprika and seasoning that gives the ribs a deep, savoury base. Then comes the real magic — a homemade honey mustard glaze that’s sweet, tangy, and sticky in all the right ways, the perfect match for honey mustard pork.
The ribs get a head start in the oven to become fall-off-the-bone tender (because no one wants to chew like a jackal in front of guests), and then they’re finished on the coals for that charred, caramelised edge that can only come from a proper South African braai. It’s exactly this smoky finish that makes honey mustard pork such a favourite for Heritage Day.
Whether you’re celebrating your heritage, your appetite, or just the chance to gather around some flames with good company, these honey mustard pork ribs are here to make sure you do it deliciously. Serve them with a stack of serviettes, a cold drink, and zero apologies — they’re messy, they’re mouthwatering, and they’re everything Braai Day should be.
If there’s one thing that will get people talking long after the fire burns out, it’s the sticky, tangy flavour of honey mustard pork. It’s the kind of dish that turns a good braai into a memorable one.
Let’s fire it up.
K’ love you byyye.
Ingredients
- 6 lbs/3 kg pork ribs raw, membrane removed, see note 1
- 4 tbsp smoked paprika
- 1 tbsp fine sea salt
- 230 grams Maille Honey Mustard separated
- ¼ cup mayonnaise
- ½ cup Maille Honey Mustard
- 3 tbsp honey
- 3 tbsp apple cider vinegar
Instructions
- Start by preheating the oven to 135℃/275℉. Line the base of a large baking tray with tin foil. Note: you can cut the ribs in half if it struggles to fit in the pan.
- Remove the membrane that's on the inside of the ribs. Just slice the corner and once you've got a good grip, you can just pull it off and discard it.
- Mix the smoked paprika and salt together and generously coat the ribs, top and bottom. Ensure the ribs are placed skin side down and covered with tinfoil. Bake for 2 hours. Note: Low and slow is key to tender ribs.
- Remove the ribs from the oven. Baste the bottom of the ribs with Maille Honey Mustard, flip, and repeat. Cover with tinfoil again, and bake for another 30-60 minutes. This will depend on how tender the meat is as you don't want it be too tender as you still need to pop it on the braai later. Note: be sure to keep at least 1/2 a cups worth of the mustard for the Honey Mustard basting sauce.
- Meanwhile, make the basting sauce. Add the mayonnaise, Maille Honey Mustard, honey and apple cider vinegar together and mix until well combined.
- Remove the ribs from the oven and pop on a medium heated braai for approx. 10-15 minutes. You're just looking to get a light charr on the ribs whilst continuously basting and flipping. Note: do not let the ribs cook for too long on one side as this will cause the basting to aggressively blister.
- Get slicing and serve! She is absolutely delicious, so enjoy this one.
