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BBQ SAUCE
Ingredients
- 1/2 c. apple cider vinegar
- 1/2 c. ketchup
- 1/2 c. packed light brown sugar
- 1 tbsp. garlic powder
- 1 tbsp. smoked paprika
- 1 tbsp. Worcestershire sauce
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
RIBS
- 1/4 c. light brown sugar
- 1/4 c. smoked paprika
- 2 tbsp. kosher salt
- 1 tbsp. garlic powder
- 1 tbsp. ground cumin
- 1 (3 1/2- to 4-lb.) full rack baby back pork ribs, patted dry
Directions
BBQ SAUCE
- In a small saucepan over medium heat, combine vinegar, ketchup, brown sugar, garlic powder, paprika, Worcestershire, salt, and black pepper. Cook, whisking often, until sauce begins to thicken, about 5 to 7 minutes. Let cool.
RIBS
- In a small bowl, whisk brown sugar, paprika, salt, garlic powder, and cumin.
- Heat one burner on your gas grill to low, or preheat to 100°c. (Or prep your charcoal grill with charcoal stacked on one side.) Place ribs on a large piece of foil and coat all sides with dry rub. Let sit 10 minutes, then tightly wrap in foil.
- Place ribs bone side up on cooler side of braai and cover. After 1 1/2 hours, rotate ribs 180° and cook 1 1/2 hours more. (Make sure grill temperature does not exceed 100°c.) Once they’ve cooked 3 hours total, you should be able to see bones protruding from meat when you peek inside foil. Remove ribs from grill and transfer to a large baking sheet. Open foil and let ribs rest 10 minutes.
- Adjust grill to high heat, or preheat to about 220°c. (Turn on all burners or add more coals and spread them out evenly.) Remove ribs from foil and place directly on grill. Using a pastry brush, generously baste with BBQ sauce. Flip rack and baste other side with sauce. It helps to have 2 sets of tongs (or a set of tongs and a spatula) to flip the rack.
- Grill until sauce is caramelized and meat has visible grill marks, 1 to 3 minutes. Flip again and continue to grill until sauce on other side is caramelized, 1 to 2 minutes.
- Let ribs cool 5 minutes. Slice and serve.