BBQ ribs

BBQ baby back ribs with the ultimate marinade sauce. Image: Irene Muller.

BBQ ribs on the braai: A classic meal to celebrate friends

No celebration is complete without some great food and popping these BBQ ribs on the braai is the best way to enjoy the company of friends.

BBQ ribs

BBQ baby back ribs with the ultimate marinade sauce. Image: Irene Muller.

It might be winter, but we still love a braai, don’t we? With our American friends celebrating 4th of July, we are combining our love of braai and an Independence Day favourite with some BBQ ribs on the braai. The flavour is all thanks to the marinade which you can prepare a day in advance which will also help tenderize the meat. Get some high-quality baby back ribs from your butcher and enjoy the messy, fun and deliciously tender ribs with your faovurite people.

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BBQ ribs on the braai tips

There are literally hundreds of different ways to make tasty ribs, but this BBQ ribs recipe is so easy and economic. Simply mix all the marinade ingredients together and you will have the perfect BBQ marinade at a fraction of the ready-made BBQ sauce cost. These ribs are best enjoyed with some baked potatoes or chips and a side salad or roasted vegetables. You can also pre-cook the ribs in the oven and just give them some colour and char on the braai just before eating.

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No celebration is complete without some great food and popping these BBQ ribs on the braai is the best way to enjoy the company of friends.

Last updated on 4 July 2023

BBQ ribs on the braai recipe

5 from 1 vote
Recipe by Irene Muller Course: MainCuisine: South AfricanDifficulty: Easy
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

Ingredients

  • 2 racks 2 baby back ribs

  • 1 cup 1 All-Gold tomato sauce

  • 50 ml 50 Worcestershire sauce

  • 50 ml 50 Mrs Ball’s original chutney

  • 1 tsp 1 Aromat

  • 1 tsp 1 Safari vinegar

  • 1 cup 1 water

  • salt and pepper to taste

Method

  • Mix all the ingredients together.
  • Marinade the ribs 12 hours in advance although it is not necessary to do so. The extra hours allows for the flavours to infuse properly.
  • Save the remaining marinade as you will need this to baste the ribs whilst braaing. 
  • Make sure the coals are hot and seer the ribs on each side.
  • Baste the ribs on the braai as you turn them occasionally so that they don’t burn the sugars int he marinade.

Notes

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