Let’s be honest. We all know someone who’s a walking disaster in the romance
department. The type who replies to texts after three business days, treats phone
calls like optional homework, and somehow manages to wish you happy birthday in
the wrong month. Clueless, stingy, unapologetic… a full-time committee member of
confusion. And yet, somehow, you can’t fully write them off. Why? Because the
moment they cook ribs using Prestige, everything changes. One bite and the chaos
suddenly feels… forgivable. If you’ve ever wondered how a perfectly imperfect
human becomes unforgettable, this is your sign. Let’s get into the recipe.
Ingredients
- 1–1.5 kg beef or pork ribs
- 3 tbsp Prestige Margarine
- 1 large onion, finely chopped
- 4 cloves garlic, crushed
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 2 tbsp honey or brown sugar
- 1–2 tsp paprika
- 1 tsp black pepper
- 1 tsp garam masala (optional)
- 1 beef/chicken stock cube
- 1 tsp salt (adjust to taste)
- 1 tbsp soy sauce or Worcestershire sauce
- 1 cup water (for braising)
- Lemon juice (optional for finishing)
METHOD
1. Braise the ribs (tenderize first)
- In a sufuria, melt 2 tbsp Prestige Margarine on medium heat.
- Add onion, garlic, and ginger. Sauté until golden and fragrant.
- Add tomato paste, paprika, garam masala, black pepper, and crumble in the
stock cube. Mix well. - Add ribs and coat them in the mixture.
- Add water, cover, and let simmer for 45–90 minutes depending on the
toughness of the ribs.
You want them nearly falling off the bone but still firm enough to grill.
2. Make the Prestige glaze
- In a small bowl mix:
- 1 tbsp Prestige Margarine
- Honey/brown sugar
- Soy sauce
- A squeeze of lemon (optional)
This gives ribs that shiny, slightly caramelized finish.
3. Grill or Oven Roast
Option A: Grill / Jiko
- Place ribs on the grill.
- Brush with the Prestige glaze.
- Grill on low heat, turning until charred and sticky (about 10–15 mins).
Option B: Oven
- Preheat to 200°C.
- Spread ribs on a tray, brush with glaze.
- Roast 10–12 mins, flipping halfway.
4. Serve
Pair with:
- Ugali & kachumbari
- Mashed potatoes
- Fried rice
- Or classic chips
