Archive for October, 2012

Sticky chicken

Posted in Braai Recipes on October 31, 2012 by ribshackred

Here’s a great sticky chicken recipe for the braai. Invite some friends, light the fire , open a bottle of Rib Shack Red and let the good times begin.



  • 1 packet of chicken drumsticks
  • 1 packet of chicken wings
  • 250 ml tomato sauce
  • 125 ml worcestershire sauce
  • Juice and grated rind of 2 oranges
  • 125 ml honey
  • 2 ml ground cumin seeds
  • Freshly ground black pepper


For the chicken:

Par boil the chicken in vegetable stock.

For the basting:

Combine the basting ingredients together. Mix the chicken and 3/4 of the basting sauce, reserve the rest for basting while braaing.

Braai until chicken is cooked through completely, sticky and slightly charred – basting all the while.

Source: food24

A turbo-braai…

Posted in Braai on October 30, 2012 by ribshackred

What do you think of this spare part special braai?

Desperate Braaier

Posted in Braai on October 25, 2012 by ribshackred

Maybe this desperate braaier has gone a bit overboard… What do you think?

Rib Eye Steaks

Posted in Braai Recipes on October 24, 2012 by ribshackred

Here’s a great steak marinade recipe for the next braai. Light the fire, put on the steaks and open a bottle of Rib Shack Red for best results.



  • 125ml soy sauce
  • 6 cloves garlic, finely chopped
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon mustard powder
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon hot pepper sauce
  • 125ml beer
  • 4 (285g) rib eye beef steaks



In a medium size mixing bowl, combine soy sauce, garlic, root ginger, mustard powder, sesame oil and hot pepper sauce; mix well to blend. Add beer and stir lightly to mix.

Prepare steaks by scoring any fatty outside areas on steak with a knife. Place steaks in a baking dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes.

Cover with cling film or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.

Place steaks on hot coals and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness.


Source: allrecipes

When your braai breaks, creative juices flow…

Posted in Braai on October 23, 2012 by ribshackred

Cheers to these innovative braaiers!

Wine and braai, the best of both worlds…

Posted in Braai on October 18, 2012 by ribshackred

What do you think of this barrel-braai idea?

Beef Ribs

Posted in Braai Recipes on October 17, 2012 by ribshackred

Nothing says good times better than ribs on a braai. Here’s a great rib recipe for next time, to enjoy with a glass of Rib Shack Red.


1.5kg short beef ribs


Juice of 1 lemon

20ml honey

5ml ground ginger

50ml olive oil

50ml sweet chilli sauce

20ml brown sugar

50ml apricot jam

Salt and black pepper



Mix the marinade ingredients together and heat in the microwave or a pot until smooth.

Place the ribs in a flat baking tray and pour enough warm marinade over them, making sure the meat is covered. Allow to stand for several hours, or overnight if possible. Cook the ribs on the braai or under the grill, basting with the marinade from time to time. Cook on a medium heat to prevent burning the marinade before the meat is cooked through.

Source: iol

The lekker life reached Lego…

Posted in Braai on October 16, 2012 by ribshackred

What do you think of this braai-monster?

Posted in Braai on October 11, 2012 by ribshackred

Pretty great, or not at all?

Peri-peri sauce

Posted in Braai Recipes on October 10, 2012 by ribshackred

Next time when you want to spice up your braai, try this great peri-peri sauce recipe. A hot sauce for a hot braai, enjoy.


  • 8 cloves garlic – finely chopped
  • ½ cup oil
  • ½ cup grape vinegar
  • ½ cup lemon juice
  • ½ Cup water
  • 1 tot paprika powder
  • 1 tot chilli powder
  • 1 tot salt
  • a few small hot chillies – chopped


Finely chop the garlic and throw this into a glass bottle or jar with the oil, vinegar, lemon juice, water, paprika powder, chilli powder and salt. Shake well until the ingredients are mixed and all the salt dissolved.

Now taste the sauce and if you want it hotter, add a few finely chopped chillies to the sauce and shake. You can add as many chillies as you want.

The sauce can be used immediately but will improve with age and last in your fridge for weeks.

Source: food24