| Ingredients | Wt (g) |
| Pork Ribs | 1500g |
| Rub | |
| Honey Garlic Seasoning | 3 tbsp |
| Raukal H Smoke Seasoning | 1 tbsp |
| Hela Black Pepper No.12 | 1 tbsp |
| Hela Garlic Powder | 1 tbsp |
| Salt | 1 tbsp |
| Sauce | |
| Hela Curry Tomato Ketchup | 1/2 cup |
| Honey | 1/3 cup |
| Hela Honey Garlic Chicken Seasoning | 2 tbsp |
| Apple Cider Vinegar | 1/4 cup |
| Dijon Mustard | 1/4 cup |
| Worcestershire Sauce | 1 tbsp |
| Cranberry Sauce | 2 tbsp |
| Garnishing (own preference) | |
| Mixed Salad | 30-50g |
| Tomatoes On The Vine | 5-6 pieces |
| Garlic | 3-4 cloves |
| Coriander Leaf | 5 pieces |
| Chilli Big (sliced) | 1/2 piece |
| Red Onion (sliced) | 1/4 piece |
| Hela Parsley Shredded | 1/4 tsp |
Instructions: 1. Preheat oven to 150°C. Grab a rimmed baking sheet and two big pieces of aluminium foil. Place the foil on the sheet, slightly overlapping shiny side up. 2. Remove the large thick membrane from the bone side of the ribs. You can skip this step if the membrane has been removed. 3. In a small bowl, mix the Honey Garlic seasoning, Raukal H Smoke seasoning, Garlic powder, Black pepper, and Salt. 4. Line a baking sheet with aluminium foil and arrange the ribs in the centre. 5. Fold the foil up around the ribs and pinch it all the way around to make a sealed packet. Bake for 2.5 hours. 6. Whisk together the Tomato Ketchup, Honey, Honey garlic seasoning, Apple cider vinegar, Dijon Mustard and Worcestershire sauce. Brush it heavily onto the ribs. 7. Return the ribs to the oven and broil for 1–2 minutes, until the sauce starts to caramelize. 8. Remove the ribs from the oven and baste again with more sauce. 9. Serve the ribs with Cranberry sauce on the side. 10. Garnish with Mixed salad, Tomatoes on the vine, garlic, coriander leaf, chilli, onion and parsley shredded.