Spicy pork ribs with herbs

Photo by https://pixabay.com/images/id-5340942/

Spicy pork ribs for the braai: All of the flavour you want on Father’s Day

It’s time to pour dad his favourite drink and serve him a plate of spicy pork ribs from the braai this Father’s Day. The gift of food is always a winner.

Spicy pork ribs with herbs

Photo by https://pixabay.com/images/id-5340942/

Have you been planning a Father’s Day lunch or dinner to celebrate your dad or any father figure you admire? Our spicy pork ribs recipe for the braai will blow your and everybody else’s socks off, especially the fun socks you got for dad as a gift. They are super tender with a sticky, beautifully caramelised crust on the outside that will leave sauce all over your hands and face. However, stuffing your face with pork ribs by hand is the only way to eat them.

Spicy pork ribs for the braai tips

These juicy ribs are double cooked. You can do the first cook a day before but you can easily do it early on Sunday morning and then go through the whole process as planned, perfect for those late lunch plans. Serve with some roasted vegetables which you can put on the braai in double foil packets and give everybody their own veggie packs. Make sure that you have enough ribs or other meats depending on how many people are coming over.

It’s time to pour dad his favourite drink and serve him a plate of spicy pork ribs from the braai this Father’s Day. The gift of food is always a winner.

Spicy pork ribs on the braai recipe

0 from 0 votes
Recipe by Braai365 Course: DinnerCuisine: South AfricanDifficulty: Easy
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 500 g 500 pork ribs

  • 1/4 cup 1/4 brown sugar

  • 1 tbsp 1 tomato sauce

  • 1 tbsp 1 Worcestershire sauce

  • 1 tbsp 1 honey

  • 2 tbsp 2 peri-peri sauce (Mat recommends Nando’s peri-peri sauce but you can substitute with chilli sauce)

  • 1 clove 1 arlic (crushed)

  • 1 1 red pepper (cut finely)

  • black pepper

Method

  • The day before serving double wrap the ribs in tin foil (shiny side in) and throw them on the braai (indirect heat) with the lid on for 1 hour. If you can’t light a braai the day before, throw the ribs (and foil) in the oven at 175°C for 1 hour. Remove from the braai or oven and allow to cool.
  • While doing this prepare your marinade by throwing all the ingredients into a bowl, and giving it a good stir.
  • Once the ribs have cooled down slightly, lay down some cling wrap in a pan, and place the ribs on top of this (with the meatier side facing up). Pour the marinade over the ribs then wrap completely a few times.
  • Place the ribs in the fridge overnight and remove about 2 hours before braai time.
  • Braai Time
  • Prepare your kettle with one side of charcoal as you will have a braai on direct and indirect heat.
  • Make sure the coals have turned white and you have medium heat (this is the temperature at which you can just hold your hand over the grill for 5-7 seconds).
  • Remove the ribs from the cling film and throw them on direct heat. Braai each side for 5 minutes.
  • After this place, the ribs on the opposite side of the coals and place the lid on the kettle to braai on indirect heat for 10 minutes each side. Remember to baste your ribs with the leftover marinade every so often.
  • So all in all, you braai for 30 minutes: 10 minutes – direct heat and 20 minutes – Indirect heat (with kettle lid on)
  • Remove from the braai and tuck in!

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Wondering what to pair with your ribs at the braai? Don’t worry we have got you covered with so many options you may end up making a feast. See all of our recipe options right here on The South African.