BBQ Ribs
Ribs, both lamb and pork, are traditional braai favourites. Pre-cooking the ribs in Chicken Stock before braaing is the secret to success.
- Serves: 6
- Recipe Category: Meat lamb, Traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Method:
Adjust the oven rack to the middle position. Preheat oven to 180 °C. Place the chopped onion in a large oven pan. Add water, Stock Powder and ribs. Cover with foil with shiny side towards the meat. Bake for 1 hour. Remove and put the ribs in a large glass dish (freeze the stock for stew or a soup). While still hot, coat the ribs generously with Marinade.
Refrigerate overnight or for at least 2 hours.
Braai the ribbetjies slowly while turning and basting regularly with fresh Marinade squeezed straight from the bottle. Cook over a medium fire until deeply browned and crispy on the outside.
Cut into individual riblets for serving.
BBQ Ribs
Ribs, both lamb and pork, are traditional braai favourites. Pre-cooking the ribs in Chicken Stock before braaing is the secret to success.
- Serves: 6
- Recipe Category: Meat lamb, traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Method:
Adjust the oven rack to the middle position. Preheat oven to 180 °C. Place the chopped onion in a large oven pan. Add water, Stock Powder and ribs. Cover with foil with shiny side towards the meat. Bake for 1 hour. Remove and put the ribs in a large glass dish (freeze the stock for stew or a soup). While still hot, coat the ribs generously with Marinade.
Refrigerate overnight or for at least 2 hours.
Braai the ribbetjies slowly while turning and basting regularly with fresh Marinade squeezed straight from the bottle. Cook over a medium fire until deeply browned and crispy on the outside.
Cut into individual riblets for serving.