Archive for May, 2010

Braai Ribs Recipe

Posted in Braai, Braai Recipes, Men, South Africa, Uncategorized on May 14, 2010 by ribshackred

Braai-ing ribs can be tricky. Sometimes your coals are to hot or they die on you because your marinade was too watery. ¬†Here is great recipe for pork braai ribs and I’ll leave the braai-ing to you.

Pork Braai Ribs ingredients (Serves 4)

  • 1.8 kg of thick and meaty pork belly ribs
  • bbq sauce (your own or comercial version)
  • Tomato Sauce (ketchup)
  • Worcestershire sauce
  • Red wine (Rib Shack Red)
  • Honey
  • Rosemary (fresh)
  • Oregano flakes
  • Salt & pepper to taste
  • Flour or corn starch

To make the marinade for the Braai Ribs:

To make the marinade for the ribs, use a non-metal container, some people also use a plactic bag and place the ribs into the container. Add the fresh rosemary, oregano and pepper. Then add plenty of honey, your barbeque sauce, tomato sauce and Worcestershire sauce.

Make sure the ribs are completely smothered in your marinade, then carefully add the red wine, making sure not to remove the coating on your ribs (pour the wine into the corners of your container). Add enough wine to cover most of the ribs then place in the fridge and leave to marinate overnight.

Braai the Ribs

I wont tell you how to make a good braai (barbecue) here, but it is important to make sure you have enough coals- without flames, as pork takes longer to cook than beef. Cook the ribs, salting and seasoning them a few times as you turn them make sure you turn them often enough so as not to burn them. A few minutes before the bbq ribs are done, pour some more honey over them, allowing it to melt.

Make the BBQ Sauce for the Ribs

Whilst the braai ribs are cooking add your saved marinade sauce to a pan, add 2 or 3 teaspoons of flour or cornstarch to thicken the sauce. Bring the marinade mixture to a boil, season to taste with salt and pepper, checking the thickness, you can add more flour that has been dissolved in warm water to prevent lumps. Make sure to simmer your sauce for at least 5-10 minutes to get rid of that uncooked flour taste.

Recipe by Chirundu Jason


Braai Rules

Posted in Braai, Braai Recipes, Men, South Africa, Sport, Uncategorized, Weekly Stuff, Wine on May 14, 2010 by ribshackred

Braai is much more than just a way to prepare your food.

There is certain braai etiquette, rules, processes and protocol that must be followed.

Here is a clip that shows some of the protocols etc.