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BEV’S DIVINE SPARE RIBS
Extract from the book Life on a Table by Antoinette de Chavonnes Vrugt[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
INGREDIENTS
12 pieces of pork rib (+- 2 kg)
Stock:
Water, salt, pepper, sweet basil, oregano, bay leaves, garlic and ginger
Sauce/ marinade:
125 ml honey
90 ml soya sauce
90 ml tomato sauce
125 ml white vinegar
A few drops of Tabasco sauce
6 cloves of garlic, crushed
Juice of one orange
10 ml mustard powder
5 ml paprika
Salt and pepper to taste
[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]METHOD
Bring all the ingredients for the stock to the boil.
Pre-cook spare ribs in the stock for about 15 minutes.
For the marinade put all the ingredients for the sauce into a big pot and bring to the boil.
Add the pre-cooked, warm ribs to the marinade and boil for another 15 minutes.
Cool down and refrigerate overnight.
Braai on medium coals until browned and tender, or grill in the oven or freeze for later use.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]
