RECIPE: Sticky Stout Ribs by J’Something


How about sticky ribs marinated in Castle Milk Stout this weekend?….

This year, Kaya FM listeners have anticipated the monthly Castle Milk Stout Unplugged sessions with various artists performing live and unplugged during Georgie’s show, with bites from wanna be chef J’Something.


In between performances, which took place on the last Friday of every month, Mi Casa frontman J’Something serves Castle Milk Stout inspired dishes he has conceptualised, to the in-studio artists.


For the season finale, instead of J’Something introducing the performing artist to listeners, he introduced himself and the South African house music group, Mi Casa.











“After cooking up a storm the whole year at the Unplugged sessions, myself and the rest of Mi Casa were honoured to take centre stage at the last event,” said J’Something.


Proving that men can indeed multi-task, in between musical performances, J’Something served up two new, Castle Milk Stout inspired dishes: Sticky Stout Ribs and Stout Brownies.


J'Something Sticky Ribs with Stout


“I developed a Sticky Stout Ribs where no chef experience is required – the recipe is that easy – and the beastly snack ticks all the right boxes too,” said J’Something.  Happy Cooking!



J'Something's Sticky Stout Ribs


J’Something’s Sticky Stout Ribs 

Difficulty: Very easy  Serves: 2 to 3  Hands-on Time: 20 min  Total time: 1 hr 25 min [+ 3 hr marinade]  Oven: 220°C



  • 800g rack of Pork Ribs (or ribs of your choice)
  • 30ml (2Tbsp) Vegetable Oil
  • 30ml (2 Tbsp) Sesame Seed Oil
  • ½ can Castle Milk Stout
  • Salt and ground Black Pepper, to taste
  • 5ml (1 tsp) Smoked Paprika
  • 2 cloves of Garlic, grated
  • 60ml (4 Tbsp) Apricot Chutney
  • 60ml (2 Tbsp) Tomato Paste



  • Combine vegetable oil, sesame seed oil, Castle Milk Stout, salt, pepper, paprika, garlic, chutney and tomato paste in a bowl to make the marinade and rub into the ribs.
  • Seal ribs and marinade in a plastic bag to marinade for as long as you can – remember the more it marinades, the better the flavour will be (marinade for a minimum of 3 hours).
  • When ready to cook, preheat oven to 220°C.
  • Wrap ribs in a double layer of foil and place on a roasting tray in the oven and cook for 50 minutes.
  • After 50 minutes, open up foil and grill ribs for another 20 minutes until they go sticky and brown.
  • Remove from oven and serve warm.


Thuli’s Tip:

Make sure you also try out this Pap and Sishebo recipe as well 👇

Hands On With J’Something’s Stout Sishebo And Pap




About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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