BBQ Spare Ribs On The Braai
Marinated overnight and slow-cooked on the braai, this might be the easiest dish you have ever prepared and the most convenient when cooking for a large crowd.
- 2 kg pork spare ribs
- 2 Robertsons bay leaves
- 2 sachets Knorr Monkey Gland Sauce
- 200 ml water
- 10 ml cornflour
- 60 ml honey
- 125 ml original chutney
- Place the spare ribs into a large pot together with the bay leaves and season with salt and black pepper (if the rack is very wide or long, ask your butcher to slice them for you).
- Cover with water then bring to the boil. Once boiling reduce the heat and allow to simmer for 30 minutes.
- Remove from the water and allow to cool.
- To prepare the marinade mix the contents of the sachets of KNORR Monkeygland Sauce, water, corn flour, honey and chutney together in a bowl.
- Cover and leave to marinate in the fridge for a minimum of two hours – the longer the better. Try to turn the ribs over in the marinade occasionally.
- Braai over hot coals for about 5 minutes on each side.
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