60 ml melted butter

10 ml paprika

5 ml peri-peri powder

15 ml lemon and garlic spice

10 ml freshly ground black pepper

salt to taste

12 rib chops, rinsed and patted dry


Sticky sauce

15 ml olive oil

15 ml butter

1 large red onion, sliced into rings

grated rind of 1 lemon

60 ml balsamic vinegar

60 ml Worcestershire sauce

60 ml honey

30 ml brown sugar

100 ml fruit chutney

30 ml crushed garlic

3 fresh green chillies, chopped

30 ml sesame seeds


  • Mix butter, all the spices, pepper and salt with the chops and chill in refrigerator for a few hours.
  • Coat a griddle pan with non-stick cooking spray.
  • Fry chops on both sides till browned and cooked.
  • Press chops down in pan to get griddle lines on both sides.
  • Remove from pan and place in a casserole dish.
  • Continue till all chops are done. Keep warm.

Sticky sauce

  • Heat oil and butter in a medium pot and sauté onion till soft, stirring occasionally.
  • Add 100 ml water and remaining ingredients and bring to a fast boil.
  • Reduce heat to low and simmer for 5–7 minutes or till sauce thickens and becomes sticky.
  • Pour sticky sauce over chops and serve with mashed potato or flavoured pasta.


Serves 4 to 6