The ultimate spare ribs

The absolute best ribs you'll ever taste, courtesy of The Food Bitch.

Recipe from: 12 June 2012
Preparation time: 2h
Cooking time: 20 min


  • trimmed spare ribs -
  • 500
    per adult
  • 1
    bottle tomato chutney
  • 1
    tomato purée
  • 4
    Coca Cola
  • 50
    Worchester Sauce
  • 1/2
    bottle tomato sauce
  • 1
    apricot jam (small)
  • 1
    white wine vinegar
  • 1
  • 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!

Read more on: braai  |  recipe  |  meat

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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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