Spare ribs for the braai

With a lovely sweet, sticky sauce.
 

Recipe from: 28 September 2011
Preparation time: 30 min
Cooking time: 10 min
 
 

Ingredients

 
  • 1/2
    cup
    tomato sauce
  • 1/4
    cup
    mango chutney
  • 1/2
    tsp
    sesame oil (you can use ordinary oil)
  • 1
    Tbs
    Worcester sauce
  • 1
    Tbs
    soy sauce
  • 1
    Tbs
    sweet chilli sauce
  • 1
    clove of garlic - peeled & grated
  • 1
    small knob of ginger- grated
  • 1
    tsp
    Chinese spice (optional)
  • 1/4
    cup
    vinegar
  • 1
    Tbs
    honey
  • 1/4
    cup
    water
Servings: Change Serving
 
 

Method

 
Put your ribs into a big saucepan and cover with water, bring slowly to a boil and simmer gently for a further 30 minutes, you will see the meat will start to recede on the bone a little.

They will be a little scummy so rinse them off under the tap.

Place in a shallow dish.

Mix all of the sauce ingredients together.

Pour over the ribs and leave overnight in the fridge if possible.

Braai until they are golden brown and sticky (keep basting) they won’t take long.

Reprinted with permission of Sous Chef.
To visit Sous Chef’s blog, click here.

 

Read more on: grill  |  ribs
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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