My Valentine!

Posted in Braai on February 13, 2014 by ribshackred

Rib Shack Red



Posted in Braai on February 12, 2014 by ribshackred

I don’t like corny quotes, but if I had to pick one, it would be:

‘If I had to choose between loving you and breathing, I would use my last breath to say… Nou gaan ons braai!’

Rib Shack Red

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

Rubbed sirloin and crushed potato salad

Posted in Braai on January 30, 2014 by ribshackred

RibHere’s a great rubbed sirloin and crushed potato salad recipe to try this weekend. Best with some company and a glass of Rib Shack Red.


  • For the rub:
  • 50 g whole coriander
  • 25 g peppercorns
  • 50 g mustard seeds
  • 30 g coarse salt
  • 15 g paprika
  • For the salad:
  • 2 pieces of matured sirloin – 200 g each
  • 800 g baby potatoes – cooked in their skins
  • 50 g onions – chopped
  • 30 g capers – chopped
  • 50 g anchovies – chopped
  • 90 g olives – pips removed
  • 30 g parsley – chopped
  • olive oil
  • freshly squeezed lemon juice
  • black pepper and coarse sea salt


First up, combine all the rub spices in a mortar and pestle and give them a good bashing. Rub the ground spices into the meat until generously coated and leave to rest in the fridge for a couple of hours.

Once the braai is ready, whack the sirloin on to your braai-grid (hot coals) and grill on an open flame for about 7 minutes a side. You want the meat to be medium rare.

While the steaks are sizzling, start combining the salad – but remember to keep one eye on the meat!

Crush the cooked potatoes using the palm of your hand. You just want the skin to break open and to crush the potatoes lightly – try not to flatten them completely.

Add the chopped onions, capers, anchovies, olives and parsley. Drizzle with olive oil, a generous squeeze of lemon and cracked black pepper. Taste it before adding salt because the anchovies are very salty.

Mix the salad thoroughly then scoop on to plates. When the meat is done, let it rest for a few minutes then cut it into slices about 1 cm thick.

Put a couple of slices of sirloin on top of the potato salad and you’re done.

Source: food24

The original Master of Mo…

Posted in Men on January 29, 2014 by ribshackred

A Rib Shack Red cheers to Tom Selleck on his 69th birthday!


Garlic and lemon lamb chops

Posted in Braai Recipes on January 21, 2014 by ribshackred

RIbHere’s a super quick Garlic and lemon lamb chops recipe for the braai. With not a lot of prep time needed, you can enjoy a glass of Rib Shack Red.


  • 4 cloves garlic – crushed
  • 2 ml freshly chopped rosemary
  • 100 ml lemon juice
  • 5 ml freshly ground black pepper
  • 20 ml olive oil
  • 8 lamb chops


Mix crushed garlic, rosemary, lemon juice, black pepper and olive oil together. Pour over chops and marinate for 15 to 20 minutes.

Cook over medium coals on the braai or under a medium-hot grill for about four minutes on each side. Don’t overcook otherwise the chops will become tough.

Season with salt and serve with baked potatoes and veggies or salad.


Source: food24