Finger-licking ribs

By admin
15 October 2016

Ditch your local steakhouse in favour of some home-cooked ribs. Here’s how to make them in the Webber or the oven.

Serves 4 Preparation time: 15 min Marinating time: overnight or 2 hours Cooking time: 1-2 hours

  • 1,5 kg short ribs (beef or pork), cut into pieces
  • salt and pepper
  • chopped fresh parsley

MARINADE

  • 80 ml (1/3 c) tomato sauce
  • 60 ml (4 T) chutney
  • 45 ml (3 T) soft brown sugar
  • 30 ml (2 T) Worcester sauce
  • juice (about 60 ml [4 T])
  • grated zest of 1 large lemon

1 Preheat the oven to 160 °C and grease a large roasting pan with oil.

2 Season the ribs and place them in a glass bowl.

3 MARINADE Mix the tomato sauce, chutney, brown sugar, Worcester sauce and the lemon juice and zest and pour over  the ribs. Make sure the sides of the ribs are coated with marinade.

4 Marinate overnight or for at least 2 hours. Place the ribs in the prepared roasting pan and bake for 1 hour or until  cooked and the marinade is sticky.

5 Brush the ribs with the marinade occasionally while they bake.

6 Garnish with fresh parsley.

7 Serve with mashed potatoes and grilled tomatoes.

TIPS

• To prepare the ribs in a Weber braai: Grease the grid lightly with oil. Place the ribs on the grid so that they are not directly over coals and cover with the lid.

Brush the ribs often with marinade and turn them regularly.

• To make oriental-flavour ribs: Instead of the marinade given above, make one from 30 ml (2 T) oyster sauce, 180 ml (¾ c) soy sauce, 125 ml (½ c) sherry, 3 crushed cloves garlic, 1 piece fresh ginger, 2 shallots and 180 ml (¾ c) sugar.  Marinate for 1-2 hours in the fridge then braai over hot coals.

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