Very Sticky Braai Spare Ribs2014-09-19
- Servings : 4
- Prep Time : 10m
- Cook Time : 1:45 h
- Ready In : 1:55 h
No one can resist sticky and sweet ribs on the braai.
- 2.25 kg pork spareribs, (look for pre-cooked braai ribs)
- 3 cups (750 ml) braai sauce
- For the braai sauce
- 1 1⁄2 cups tomato sauce
- 1 cup apple cider vinegar
- 2⁄3 cup Sunflower Oil
- 1⁄3 cup Worcestershire sauce
- 1⁄2 cup soft brown sugar
- 3 tablespoons mild yellow mustard
- juice of 1 large lemon
- 1–2 fresh red chillies, finely chopped
Preparation for braai sauce: Put all the ingredients in a saucepan and mix to combine. Bring to a boil over medium heat; immediately reduce the heat to low, then cover and simmer until the sugar has completely dissolved and the sauce has thickened slightly, about 20 minutes.
Preparation for braai spareribs: Place the ribs in a large self-sealing bag, glass baking dish or non- metallic bowl.
Pour 2 cups (500 ml) of the braai sauce over the ribs and toss to coat. Cover and refrigerate overnight.
On a covered kettle-style braai add the ribs (if not pre-cooked) and cook for 1 to 1.5 hours, basting frequently with the marinating sauce. If they are pre-cooked ribs, baste frequently and keep turning till well cooked and browned on both sides.
In a small saucepan, warm the remaining braai sauce over low heat and serve on the side with the ribs.