BBQ Smoked Pork Ribs

Name: BBQ Smoked Pork Ribs
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 6
Cuisine: South African
Ingredients: 30 ml (2 Tbsp) sunflower oil; 1 onion, peeled and chopped; 10 ml (2 tsp) Robertsons crushed Garlic; 500 ml (2 cups) tomato sauce; 125 ml (½ cup) chutney; 125 ml (½ cup) soy sauce; 45 ml (3 Tbsp) Robertsons Braai & Grill Spicy BBQ; 60 ml (¼ cup) brown sugar; 1.5 kg smoked or pre-cooked ribs

6 People
65 min.
easy

Deliciously sweet, sticky ribs flavoured with garlic, soy sauce, chutney and Robertsons Braai & Grill Spicy BBQ for an extra burst of flavour. Serve with a creamy potato salad and roosterkoek for an unforgettable weekend feast.

Tips

• For best results, prepare the ribs the day before, and marinate them in the fridge overnight.

• If you’re using raw pork ribs, pre-cook them in water with salt, peppercorns and bay leaves. Ensure that there is enough water to completely submerge all the ribs. Cook the ribs for about 30 minutes, and cool them completely before they go into the marinade.

• Any unused marinade can be stored in a glass jar or airtight container in the fridge for up to 3 weeks.

Ingredients

30 ml (2 Tbsp) sunflower oil
1 onion, peeled and chopped
10 ml (2 tsp) Robertsons crushed Garlic
500 ml (2 cups) tomato sauce
125 ml (½ cup) chutney
125 ml (½ cup) soy sauce
45 ml (3 Tbsp) Robertsons Braai & Grill Spicy BBQ
60 ml (¼ cup) brown sugar
1.5 kg smoked or pre-cooked ribs

Cooking Method

Heat the oil in a medium-sized pot and sauté the onions until soft.
Add the Robertsons Crushed Garlic, stir for a minute, and then add the tomato sauce, chutney and soy sauce. Simmer gently for about 15 minutes, until reduced.
Add the Robertsons Braai & Grill Spicy BBQ and sugar. Stir and reduce over a low heat for a further 15 minutes. Set aside to cool.
Place the ribs in a large zipping bag or a container big enough to fit them all. Add the cooled marinade and make sure all the ribs are well coated. Seal the bag tightly (or cover the container with a lid) and let the ribs marinate in the fridge for at least 3 hours.
Bring the marinated ribs up to room temperate before you’re ready to braai them.
Place the ribs on the grid over low to medium coals, and braai for about 10-15 minutes on each side, ensuring that the marinade does not burn.