Archive for the Rib Shack Red Category

Sweet Chilli Lamb Chops

Posted in Braai Recipes, Rib Shack Red on January 29, 2013 by ribshackred

BraaiA midweek braai calls for nice lamb chops. Here’s a fantastic sweet chilli lamb chop recipe, perfect with a glass of Rib Shack Red.



  • Any cut Lamb chops
  • 3 green chillis
  • 1 clove garlic
  • fresh ginger
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp brown sugar
  • 1 tsp turmeric powder
  • 1tsp lemon juice
  • 1tsp Worcester Sauce
  • 2 tbsp olive oil
  • 2 tbsp bbq sauce (any variety)



  1. Mince the chilli’s, garlic & ginger then mix together in a big mixing bowl.
  2. Add the salt, turmeric powder, brown sugar & black pepper.
  3. Mix well and add the oil to form a paste.
  4. Add the bbq sauce, lemon juice & Worcester Sauce.
  5. When you have your marinade, rub it onto each chop making sure you coat them well. Allow to marinate in the fridge for an hour after which its ready to go on the hot braai.


Lamb and Oxtail Potjie

Posted in Braai, Food, Rib Shack Red on May 3, 2012 by ribshackred

Here’s a great potjie recipe to enjoy on those lazy weekend afternoons. With friends, ‘n potjie and Rib Shack Red, nothing can go wrong.

1kg oxtail
1kg lamb neck
1 onion
¾ cup olive oil
1kg small potatoes
500g small carrots
500g butternut
4 baby marrows
1 packet/tin corn
1 packet green beans
1 packet fresh mushrooms
250ml Rib Shack Red
500ml Coca-Cola
500ml fresh dairy cream

Marinda salt, pepper, Robertson steak and chops, garlic flakes, Worcestershire sauce, Knorr oxtail soup powder, Mrs Balls chutney

Fry the onion in oil and add garlic flakes into the pot.
Add oxtail and sheep neck in pot and fry until meat and onions are brown.
Spice the meat with marinda salt, Robertson steak and chops and Worcestershire sauce.
Add red wine, Coca-Cola and 1.5 cups of water and place the lid on pot.
After 90-120 minutes, add the small potatoes and carrots and 1.5 cups of water.

Let the pot cook for another 15-20 minutes.
Cut the butternut in rings and place it on top of the potatoes and carrots.
Cut the baby marrows in big chunks and place on top again, followed by the small mielies, green beans and mushrooms.

Place the lid on the pot for 10-15 minutes whilst making the sauce.
In a separate pot, add 500ml dairy cream, 3/4 cup water, oxtail soup, 100ml Mrs Ball’s chutney and stir the mixture on a heated plate.


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


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

Rugby Made Easy

Posted in Rib Shack Red, South Africa, Sport on September 23, 2011 by ribshackred

Rugby terms and personalities made easy. Warning this may contain extremely dry jokes


RIBSHACK SHISA NYAMA sizzled in Soweto

Posted in Rib Shack Red, Wine on September 6, 2011 by ribshackred

RIBSHACK SHISA NYAMA sizzled at the Soweto Wine Festival last weekend.
The SKMM chefs braaied up a delicious storm of succulent meat with all the
trimmings, and our sexy braai guys and sauce girls kept the Rib Shack Red coming.
Were you at the party?


Ribshack Shishanyama at the Soweto Wine Festival

Posted in Braai, Rib Shack Red, South Africa, Wine, Wine and dine on August 31, 2011 by ribshackred

Ribshack Red have teamed up with SKMM Chefs to present RIBSHACK SHISHANYAMA and the Soweto Wine Festival this weekend.

We know that when it comes to your meat and your wine, you like it RED!

Come and join in the action with great giveaways and smoking Ribshack sauce girls ready to pour their hearts out!

Project Steak Braai

Posted in Braai, Braai Recipes, Food, Rib Shack Red, South Africa on August 24, 2011 by ribshackred

Rib Shack is the wine sponsor for this great charity initiative:

Project Steak Braai – In Aid of

The idea is to have a great meal and am awesome time while doing your bit for charity.

The crux of the matter is that for the same price you normally pay for a meal, you can feed a large number of underprivileged children, please read more about it on the link above.

Read more about this event

Win a Barrel Braai

Posted in Competitions, Rib Shack Red on August 10, 2011 by ribshackred

Fantastic Competition for our Facebook fans.

Win a Barrel Braai worth R900. To enter click

Best of luck!

Cure for anxious Bok supporter- Focus on the braai- Lamb(ie) chops with a (Gerhard) Mostert Sauce

Posted in Braai, Braai Recipes, Rib Shack Red, South Africa, Sport, Wine, Wine and dine on July 29, 2011 by ribshackred

Will it be “like lambs to the slaughter” in Sheep Country? Or Will Lambie kick some kiwi bud?

This weekend is the world’s best rugby team against South Africa’s second best rugby team. It is a daunting prospect so my solution is; focus on the braai not the game.

So what to braai with the big game?

Lamb(ie) chops with a (Gerhard) Mostert Sauce



Great lamb chops with Dijon mustard and garlic, along with herbs.

  • 4 to 6 large rib or loin chops
  • 1 lemon, halved
  • garlic powder
  • freshly ground pepper
  • chopped fresh parsley
  • Dijon mustard
  • wheat bran or plain bread
  • non-stick cooking spray

Method: Braai it your way!

Recommended Wine– RSR for sure!