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This is a classic pork rib marinade that is pretty close to what a lot of butchers use. You can add more golden syrup if you like them a little sweeter. Use this as a base to perfect your own sauce.
before we get strated, to get the meat tender and falling from the bone, boil the raw ribs in salted water for about 20 minutes and then let them cool before you marinate them.
What you need
150ml tomato sauce
75ml chutney
75ml honey or golden syrup
Good pinch of paprika
1/2 teaspoon of salt and pepper
1 tablespoon Worcester sauce
1 tablespoon Soya sauce
2 teaspoons granular mustard
50ml vinegar
50ml apricot jam
4 tablespoons brown sugar
1 chili chopped fine
The process
Put everything into a sauce pan over a low heat and and stir until steams comes off the top.
Remove from the heat and allow to cool, place 1kg of the cooled ribs into a plastic bag with the marinade 1 onion which has been quartered, 3 bay leaves and a pinch of peppercorns. (This marinade will do 2kg of ribs so 2 bags)
Leave the ribs to marinade for at least 2 hours, then braai or grill them until the edges begin to blacken and the meat is pulling away from the bone.
You can baste while they are cooking but not necessary.
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This recipe is a real winner. I did one modification though: Many moons ago the best ribs were got at Asterix Steakhouse in Pretoria – The chef had a secret recipe for the marinade and chased everyone out of the kitchen when he mixed his magic potion. No one knew what went into it … except that the restautrant was usually out of Coke when he was done. So I added 150ml of Coke to your mix and it works wonders – makes the ribs extra tangy, sticky, decadent.
Hi Carl, I’m loving it, and thanks for the tip. A long way from home and remembering good SA ribs. Cheers G
Hi Graham,
At what point do you add the marinade to the spare ribs?
Hi Brenda, you are right, it’s not very clear. You place them in the bag then add the marinade. Cheers for now G
This sounds great. Defnitely will try this one out this weekend. I attended a Pork Demo at the Good Food and Wine Show and they recommended that the ribs be boiled before hand and it really does make a difference.
The pre boiling softens them up a bit, and really does make a difference. Cheers for now G
[...] much cooking but these were a real treat. It was like summer in JHB so we had a few braais, did the pork ribs and the usual braai food but these were a real nice change after all that heavy eating. Rissoles [...]