Archive for the Uncategorized Category

Irish Lamb or Beef Stew

Posted in Uncategorized on February 24, 2014 by ribshackred

Rib Shack RedIf you’re in the mood for a mouth-watering dinner idea, look no further. Here’s a great Irish Stew recipe, perfect to delight guests and with a glass of Rib Shack Red.


1 Cup of Rib Shack Red
1 garlic clove, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried whole thyme
3 lbs lamb (can substitute lean beef for stewing)
1/4 cup olive oil
2 (10 ounce) cans beef broth, undiluted
6 carrots, cut into 2-inch, slices
12 small boiling onions
6 medium potatoes, peeled and halved


1 Combine first 6 ingredients.
2 Pour over meat in a shallow dish.
3 Cover and refrigerate for at least 6-8 hours.
4 Drain meat, reserving marinade.
5 Discard bay leaves.
6 Heat oil in a Dutch oven over medium heat; brown meat in oil.
7 Add consomme and reserved marinade; bring to a boil.
8 Cover, reduce heat, and simmer 1 1/2 hours.
9 Add carrots, onions, and potatoes; cover and cook another 30 minutes.


Just stumbled upon this great quote…

Posted in Uncategorized on February 6, 2014 by ribshackred

‘I came, I saw, I braaied.’

– Julius Caesar

Rib Shack Red

Ultimate Spare Ribs

Posted in Uncategorized on February 5, 2014 by ribshackred

RIbHere’s a great spare ribs recipe to try the weekend. Best when served with great times and a glass of Rib Shack Red.


  • trimmed spare ribs
  • 500 g per adult
  • 1 bottle tomato chutney
  • 1 can tomato purée
  • 4 l Coca Cola
  • 50 ml Worchester Sauce
  • ½ bottle tomato sauce
  • 1 can apricot jam (small)
  • 1 Tbs white wine vinegar
  • 1 pinch salt
  • pepper to taste


Boil the spare ribs for 40 minutes in salted water.

While you are boiling the ribs, combine all the other ingredients in another big pot and bring to the boil and simmer. Keep stirring the sauce every now and again so that it does not burn at the bottom of the pot.

After 40 minutes, remove the ribs from the water and add to the Coca Cola Mix. Boil the ribs in this sauce for a further 40 minutes and then remove ribs from the pot and allow to cool in a meat tray.

Simmer the remaining sauce until it reduces to a consistency that will stick to the back of a spoon. This can take quite a while so be patient.

Pour the reduced sauce over the ribs until they are covered in the sauce and they will be ready for braaing when you need them. (They will keep in the fridge for 2-3 days, so you can make them  a day or 2 in advance).

Braai over medium heat until they are warmed through and a little burnt on the outside. Cut up and serve immediately but prepare for the complaints as there is never enough for thirds!

Source: food24

DIY braai…

Posted in Uncategorized on May 9, 2013 by ribshackred

For the braaier on the go!

DIY mini braai

Picasso Braai

Posted in Uncategorized on January 10, 2013 by ribshackred

Picasso would have liked to gooi ‘n vleisie on this braai, don’t you think?


SA Blog of the year nomination- Click to vote for this blog

Posted in Uncategorized on December 19, 2012 by ribshackred

SA Blog of the year nomination- Click to vote for this blog in the Best Food and Wine and best Sports blog category.

SA Blog Awards Badge

The Fine Line

Posted in Uncategorized on June 19, 2012 by ribshackred

There’s a fine line between optimism and pessimism and here’s a glass to prove it.