Archive for November, 2011

Nothing say “Now we braai ” quite like a T-Bone Steak

Posted in Braai, Rib Shack Red, South Africa on November 23, 2011 by ribshackred

Summer time is braai time and nothing say “Now we braai ” quite like a T-Bone Steak. So bring out the big steaks for the braai. The bigger the better and I would go for thick- sliced T-Bone Steaks with a Garlic butter sauce.


  • 4 Big (700g+) T-Bone steaks- cut 4cm thick
  • 1 small onion
  • 4 cloves of garlic
  • 1/2 cup Worcestershire sauce
  • 1 stick of butter
  • salt and pepper to taste
  • 1 tbs. vinegar
  • Hot sauce to taste

Direction – sauce

In a small sauce pan add your butter, onions and garlic – saute till they are translucent.

Add the vinegar, Worcestershire and hot sauce – bring to a simmer.


Braai Method

Braai it your way


A Great Pork Ribs Braai Recipe

Posted in Braai, Braai Recipes, Food on November 18, 2011 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

  • 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

Stand a chance to WIN 1 of 3 whole lambs

Posted in Braai, Competitions, Food, Rib Shack Red on November 16, 2011 by ribshackred

We are running a great competition on our Facebook page where you can stand a chance to win 1 of 3 whole lambs, ideal for the holiday braais.

Visit our  Facebook page  for more information on how to enter.

Terms and conditions apply

Lamb butterfly on the braai

Posted in Braai, Braai Recipes, Food, South Africa on November 8, 2011 by ribshackred

This lamb butterfly recipe is a perfect alternative to the usual garlic and herb flavoured lamb. This can be done on the braai or in the oven…but I prefer the braai.


1 1/2 kg deboned leg of lamb

3 tablespoons honey
3 tablespoons lemon juice
1 tablespoon oil
2 tablespoons mustard
1 tablespoon dried rosemary
2 teaspoons chicken stock powder
1 teaspoon ground black pepper


Mix all of the marinade ingredients together and microwave for about 1 minute to dissolve the honey.

Place the lamb in a dish and cover with the marinade, turning to coat all over. Cover with cling film and let it marinade overnight. 24 hours in the marinade is better, so prepare on Saturday for your Sunday lunch.

Place on a rack in an oven at 180 Celsius for 40 minutes.

Braai over medium/low coals until done (also about 40 minutes)

Remember to let it rest for 5-10 minutes before slicing. This will ensure that the juices do not run out and leave the meat dry.