Tuesday, September 18, 2012

Sticky beer ribs on the braai

Nothing reminds me more of the promise of summer and warm weather like the smell of freshly mowed grass and the smoky aroma of braaivleis hanging in the air. Having said that, the smell of braaivleis is the only fond memory I have of childhood braais since my father is possibly the worst braaier ever.  More often than not the charred remains of chicken wings and boerewors would be passed silently under the table to our happy black Labrador to devour while my father’s attention was elsewhere. My dad does, however, make the best bonfires and some of my best summer memories are of our family sitting around the huge crackling fire, laughing and roasting marshmallows together.

So here’s what I will be making for braai day on 24 September and I hope that this recipe will make it’s way onto your braai too which will hopefully be surrounded by delicious aroma’s, happy laughter and good memories!

2 x 350g rack of pork ribs, halved
2 x 340ml tins beer
2 garlic cloves, crushed
1T oil
2T freshly grated ginger
1 red chilli, deseeded and chopped
6T tomato sauce
2T golden syrup
3T light soy sauce

Place the ribs and beer in a saucepan, cover and bring to the boil. Simmer gently for 35-40 minutes or until tender and cooked. Remove the ribs from the beer and reduce the liquid.
In a large dish, mix the garlic, oil, ginger, chilli, tomato sauce, syrup and soy sauce.
Add the hot ribs and coat well. Leave to cool and chill until ready to braai.
Cook the ribs over medium heat coals on the braai for 15-20 minutes or until brown and sticky.