Life. Love. Food

Red Wine Braised Honey Pork Ribs

How fast has 2019 flown by?!! It has been a beautiful decade and an amazing year which I feel is culminating into the new decade with lots of promise and success. 2020 smells like wealth. It sounds like joy and laughter. It feels like going through challenges with grit, resilience and coming out the other side stronger, shinier and wiser. I have been looking back on the past decade and I am so happy about my growth and dumbfounded by the unexpected twist and turns of life and how everything just falls in place. I would have never guessed that me, a BCOM finance student would end the decade as the best Food Blogger in the country! I would have never guessed that the things I was so insecure about in 2010 about my body, would be my absolute favorite ones at the end of the decade. Everything just works out, and in hindsight, the most random twists make sense! I am so excited about the path ahead.

I know that paragraph is so not related to what today’s recipe is about lol, but now let us get into it. It is rainy and most of us are indoors, and it is a great time to go within and take stock. As we reflect on the past decade, please do so while chowing down my red wine braised honey pork ribs. For sure, the best you will ever have.

I made a dope vid to accompany the blog post. Do watch below, and subscribe!

PREP TIME: 1 DAY    COOK TIME: 2 1/2HRS        SERVES: 8


For the pork marinate:

1.5 kg of pork baby back ribs
5 tablespoons of soy sauce
5 tablespoons of honey
3 tablespoons of balsamic vibegar
3 tablespoons of grated ginger
1/2 a teaspoon of dried thyme
1/4 teaspoon of chili paste

For the seasoning:

1 tablespoon of paprika
1/2 tablespoon of cumin
1/2 teaspoon of black pepper

For the bbq sauce:

1 small red onion, diced
5 cloves of garlic
1/4 teaspoonof chili
1/2 cup of red wine
3 tablespoons of honey
1 cup of ketchup


Place the rib racks in your container. Mix all the marinate ingredients in a bowl then slather over the ribs. Marinate overnight or upto 3 days- refrigerated.

I bought my baby back rib rack from CarreFour at 800 bob per rack (a rack had about 12 ribs) but you can get some from city market at about the same price. City Market ribs will not be trimmed down so I prefer to get from CarreFour coz they will be trimmed down lessening the work for me. But if you want from city market- stall 38 – 0721216510/ 0727203037.

For this recipe, baby back ribs/spare ribs are best. The large ribs would also be fine, but baby back ribs are the ultimate best for this so make sure you get that.

Next day after my marination was done, i removed the ribs from the container and slice them up to individual ribs. Set aside the container together with those liquids as we will use them for later.

I transferred them into a bowl and added my spices for seasoning. I mixed them in and we were ready for the next step. I used just three spices as the marinate already had such full flavor which I did not want it overshadowed.

Place them on your baking tray. Remember that container that our rack was marinating in? It still has some remenants of the thyme, garlic honey etc and all that flavor will not go to waste. Mix the remaining chunks from the marination container with some dry red wine and pour this to the bottom of the tray (see process from the video from 5.20).

Make sure you used dry red wine tafadhali!!! I used a Merlot for this recipe however a carbanet sauvignon or a Shiraz would be perfect as well.

The ribs will braise in the red wine and absorb all the flavors as it cooks. I talked in-depth about this in the video so please make sure you watch. We are braising, not boiling and you will need just 1/2 a cup of wine to facilitate braising of 1 kg and a half of ribs. The braising liquid should just line the bottom of your tray, do not drown the ribs vhane!

Cover with foil, shiny side up. Let this braise for 2 hours at 150ºc.

As that is going, prep the bbq sauce: first in the onion, garlic, chili. Sautee until softened then add the ketchup, honey and wine. Mix it up,  simmer for 10-15 min then set aside. The red wine is a common flavor not between the ribs and the sauce and it will tie everything together. It is a main & mandatory ingredient. You can exclude it BUT remember that you will be making something entirely different, and it will not taste as mine does because you have removed a main ingredient.

After the ribs are done, take them out. They will be so damn tender at this point which I love! There will be some remnant liquid and rendered fat at the close of this stage (as the pic below shows), we shall not need that, so proceed to drain it.

Baste the ribs with the red wine bbq sauce we have just made, then pop them back in without the foil covering for 10 minutes then we will be done!!

Proceed to plate and garnish with some dania or some chives.

How sexy does this look though??!

They were not only so so tender, but they were also explosively flavorful! I loved how the sweet stickiness of the honey contrasted with the heat of the chili. I loved the warmth of the ginger and the herbiness of the thyme. I loved how the fullness of the cumin complimented the flavor of the pork and how the red wine added much welcome depth and complexity to this dish!


Pia sio kwa ubaya na no shade to anyone, instead of paying 1600 for 3 individual dry ribs at an eatout spot, si it makes more sense for you to spend 800 bob for a full rack of 12 and make yours at home with this bomb ass recipe? Just thinkabourrit!

Can’t wait for you guys to try this out!

Do pass by my channel, try this out, take a pick and tag me on any social media platform. Also tell me down below in the comment section how to have changed in the past decade and which unexpected turn was for the best in retrospect!


Get your downloadable recipe here :))

download best african recipes_ recipes_kenyan food recipes

All content and images are copyright protected by Protection Status
Do not copy in part or whole without giving due credit.


  1. Anne Njoroge

    This recipe might just be the best ever…yet! I would like to make this for my family this Christmas but I just have one question which is kind of weird.
    How many units did you use while braising the pork for two hours?

    • kaluhiskitchen

      I do not know. In the area I live, we still use the postpay meter. We do not use the prepay token system so I wouldn’t know

    • Shyleen Wachira

      Hey. My pre-paid meter used up around 5 units when the ribs were in the oven.

  2. Lorna

    Can I use this recipe on pork chops?

    • kaluhiskitchen

      No. A different cut will not give you same results. Pork chops are best seared. Make sure you use baby back ribs

      • Kamiko

        Hello! I have country style ribs , will that be ok , or should I wear those first as well ?

        • Kaluhi

          This recipe does not require searing first. Follow the recipe as is.

          And what do you man by country style ribs?

    • Mary Gentner

      I am really wanting to try this recipe.
      I have been searching the comments and watched the video several times. I am unable to find a link for the chili paste you used.
      Any help would be greatly appreciated.
      Thank you.

  3. Aline

    OMG – these are possibly the the best looking ribs I’ve ever seen!!! That glaze looks perfect!! Saving this recipe for later – thank you!

    • kaluhiskitchen

      You will totally love this one!!

  4. Marta

    I love how that last bit of uncovered cooking caramelized the sauce on the ribs so well.

    • kaluhiskitchen

      It really just worked!!! The sauce blossomed!


    OMG! These Ribs look phenomenal! I’m loving the glazed sauce! I need to make these for sure!

    • kaluhiskitchen

      You will love each bite!!

  6. Capri

    This looks incredible! The honey glazed bbq sauce. Oh. My. Gosh. Great recipe!

    • kaluhiskitchen


  7. Desirée

    That marinade sounds amazing!!

    • kaluhiskitchen

      It was divine!!!

  8. Tisha

    Alright now!! This looks and sounds divine! Check out that flavor

    • kaluhiskitchen

      The flavor is out of this world!!!!

  9. Katrina Adams

    This Sauce sounds so yummy and I know it takes the ribs to another level!

  10. Christy Hoover

    My husband and I stopped eating pork 10 years ago on a dare and just never picked it back up.. but honey these ribs right here!!! 🙌🏽

    • kaluhiskitchen

      Perfect recipe to get you both back into the glory of pork!!!

  11. Tamara J

    The red wine flavor on these ribs is AMAZING! It really helped make them so juicy and tender. Can’t wait to make them again, and again!

    • kaluhiskitchen

      You will enjoy them each time!

  12. Jazz

    This glaze is just perfect. I want to put it on everything!

  13. portia

    Sis!!!! I’m ready to get some ribs now!!!! Everything looks delicious! Thanks for this recipe!

    • kaluhiskitchen


  14. Jayne Rain

    I am totally drooling over these red wine braised honey pork ribs.

    • kaluhiskitchen

      Can’t wait for you guys to try this out!

  15. Shyleen Wachira

    To say that the pork ribs slap so hard would be an understatement. I made them for the family this Easter Monday and weeh 😋. Juicy, super flavourful and so tender that the meat falls off the bone. Thank you Kaluhi for sharing this amazing recipe.

    • kaluhiskitchen

      Alilililililiiiiiiiiiii so so happy you enjoyed this greatness as well!!!

  16. Kesean

    This looks bomb 🔥 will try it this weekend. Question…on your intro before the video starts you’re grilling something…Where can I find that video?

    • kaluhiskitchen



    What if I use dry white wine?

    • Kaluhi

      Honey: A DRY RED WINE. Periodttttt!

  18. Abi

    Would it go well with rice and mushroom sauce as accompaniments?

    • Kaluhi

      If you want to eat that go for it. Whichever combo you choose is up to you

  19. Gitts

    Marinated them for two days and they came out superb. My friends were licking their fingers! One question though should the soy sauce be dark or light? I used dark

  20. Yvonne

    Okay, this is my 1st receipe that I have tried from Kaluhi.
    For those who are asking…YES, the dry red wine is the way to go.
    I marinated this overnight, cooked it the next day and it was superb!!
    I honestly “nilishiba harufu” LOL on the first day, but I ate it the next day and it was still perfect!!
    Hubby loved it and I loved it and there is that…it’s a keeper!

    • Kaluhi

      Glad both you and hubbs loved it!

  21. Penny

    How should I set my oven? Top, bottom or both?

    • Kaluhi

      Both for the braising, only top to set the sauce

  22. Yvonne

    It’s me again, leaving another review lol.

    Total keeper! Used Dry Merlot in the recipe and this was absolutely AMAZING! I did trim off the fat from the pork ribs and totally in love. Here i thought i could cook until i stumbled upon Kaluhi’s recipes…my husband is confused lmao!!!But, he is loving it and smart enough not to complain.
    Amazing work Kaluhi!

    • Kaluhi

      Oh my what glorious feedback!!! This recipe is one of my favorites and I am happy you really enjoyed it too!

  23. Lynne

    These look amazing and a must try! After you baste the ribs and put them back in the oven do you increase the oven temperature or put them under the broiler?

    • Kaluhi

      No broiler has been mentioned so I advise you not to add your own steps. You place them back same temp, grill, and you will be done

  24. YS

  25. edgardo

    Looks So good …. I have to make this , follow your recipes always …

    • Kaluhi


  26. Karen whigham

    Can I cook them and freeze 30 days in advanc?

    • Kaluhi

      You can braise and then once done, freeze. But on the day you want to eat them , thaw, baste and grill once more

  27. Sean

    Can I use a chili powder rather than chili paste.

    • Kaluhi

      Chili flakes would be best

Leave a Reply

Your email address will not be published. Required fields are marked *

© 2024 Kaluhi's Kitchen

Theme by Anders NorenUp ↑