Haskell Vineyards, perched on the lower Helderberg slopes, is the place that cellarmaster Rianie Strydom works her magic. Rianie, who doubles as winemaker at Dombeya Wines (another Haskell label), is into more classic and elegant styles. She adores classic Bordeaux, Chardonnay and Pinot Noir from Burgundy. With Rianie releasing 500 cases of her very special Rianie Strydom Cabernet Sauvignon 2014 to the Wade Bales Wine Society, it got us dreaming of the perfect pairing for this treat of a wine. The not-too-oaky Cab, brings out the subtle spices in this sticky pork ribs recipe, from www.jetandindigo.com.


Serves 2 large portions or 4 small portions

12 pork ribs (or a rack)
1 tsp salt
2 tsp black peppercorns.
4 garlic cloves minced
5cm ginger grated
2 tbsp sesame oil
1/2 cup soy sauce
1/4 cup mirin
3 tbsp honey
Pinch dried chilli flakes
Juice 2 limes
2 shallots finely sliced
1 tbsp white sesame seeds

  • Place the ribs, salt and peppercorns in a large pan and cover with water.
  • Bring the water to a boil and reduce to a simmer. Cook for 1 – 1 1/2 hours until the meat is tender and is starting to come off the bone.
  • Remove the ribs from the pan into a mixing bowl.
  • Pre-heat the oven to 160ºC.
  • To make the marinade combine the garlic, ginger, sesame oil, soy sauce, mirin, honey, chilli flakes and lime juice and mix together.
    Add the marinade to the ribs and mix and coat each rib in the marinade.
  • Place the ribs in a deep roasting tray, pouring all the marinade onto the tray and cover completely with foil.
  • Roast in the oven for 1 hr making sure you turn the ribs halfway through roasting to ensure the ribs don’t dry out and are coated in the marinade on all sides.
  • Remove the ribs from the oven and don’t waste the thick, sticky sauce by pouring it onto the ribs when serving.
  • Garnish with shallots and sesame seeds.
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