Holiday braai time


Marinated loin ribs with stuffed spinach and corn bread 


750g Eskort Marinated Loin Ribs

Eskort Secret Braai Spice/BBQ spice

Stuffed spinach

200g Eskort Rindless Streaky bacon

10 spinach leaves

250ml (1c) cottage cheese

250ml (1c) mozzarella cheese, grated

65ml (¼c) chives

65ml (¼c) sundried tomatoes

125ml (½c) breadcrumbs

45ml (3T) wholegrain mustard

olive oil for brushing

Corn bread

500g self-raising flour

1 can sweetcorn for recipe and 2 empty cans, for baking the bread on the braai (alternatively bake in a bread tin in the oven)

2 eggs

250m (1c) buttermilk/inkomazi

2 garlic cloves, finely chopped

125ml (1c) feta cheese, crumbled

45ml (3T) sage, chopped

5ml (1t) cayenne pepper

5ml (1t) salt


  • Braai the ribs over medium coals for about 10 minutes, turning frequently and basting with marinade.
  • Spice with the BBQ spice and braai for another 5 minutes each side.

Stuffed spinach

  • Wash the spinach leaves and lay them onto a working surface overlapping each other (don’t remove stalks and veins).
  • In a large mixing bowl, mix the cottage cheese, mozzarella, chives, sundried tomatoes, breadcrumbs and wholegrain mustard.
  • Spread the cheese mixture over the spinach leaves covering them completely.
  • Roll up each spinach leaf, then roll and secure four rashers of bacon around each roll (equally spaced on height).
  • Brush with olive oil, wrap in foil, place on hot coals and cover with hot ashes.
  • Cook for about 8-10 minutes.

Corn bread

  • In a large mixing bowl, combine all the ingredients and mix until a smooth batter forms.
  • Line the sweetcorn tins with baking paper and grease with nonstick spray.
  • Fill each can with batter, cover with baking paper and wrap in foil.
  • Place the cans on the hot coals and cover with ashes.
  • Bake for 15-25 minutes. If baking in the oven, bake at 180°C for 20 minutes.