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Honey Chipotle Ribs Pork Braai

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Ingredients:

  • 1 rack St Louis Style Ribs or baby back
  • 4 tablespoons honey
  • 2-3 teaspoons chipotle chili powder
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • BBQ Sauce, choose your favorite- I like to use this

Directions

  1.  With a knife, remove the membrane on the back of the ribs. Rinse and pat dry the ribs.
  2. Brush front and backs of ribs with honey.
  3. Combine chipotle chili powder, paprika, garlic powder, salt, and pepper and sprinkle on ribs, using about 75% on the meaty side of the ribs.
  4. Wrap ribs in a double layer of heavy-duty aluminum foil. Let sit at room temperature for 30 minutes.
  5. Preheat oven to 150 degrees. Place ribs on a baking sheet and place in oven for 2 hours and 30 minutes. Remove from oven and let cool slightly before proceeding. Or you can refrigerate them overnight.
  6. Heat grill to medium-high heat. Remove rack of ribs from aluminum foil and brush both sides with BBQ sauce.
  7. Place on grill meaty side down and grill until you get nice char marks, about 5-10 minutes. Flip over and grill another 5-10 minutes.
  8. Serve with additional BBQ Sauce.

Thai BBQ Ribs Pork Braai Ribs

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Ingredients:

  • 2kg baby back or St. Louis Style Ribs 2 racks
  • 1 1/2 cups sweet thai chili sauce
  • 3/4 cup soy sauce
  • 2 tablespoons thai red curry paste
  • 2 teaspoons fish sauce
  • 2 tablespoons fresh ginger grated
  • 2 cloves garlic minced or grated
  • pinch of pepper

Peanut BBQ Sauce

  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/3 cup creamy peanut butter warmed/melted
  • 1/4 cup sweet thai chili sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons thai red curry paste
  • 1/2-1 tablespoon Chinese 5 spice
  • 1 lime juice
  • 1/4 cup cilantro chopped

Sweet Thai Ginger Slaw

  • 4 cups cabbage shredded, use both green and purple
  • 1 zucchini cut into strips
  • 1 red pepper cut into strips
  • 1 orange pepper. cut into strips
  • 1 large jalapeno seeded + chopped
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup fresh basil chopped
  • 2 lime juiced
  • 1/4 cup rice wine vinegar
  • 2 tablespoons sweet thai chili sauce
  • 1-2 tablespoons peanut butter warmed/melted, used 2
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger grated
  • 1/2 cup salted peanuts chopped

Directions

  1. If using baby back ribs take a butter knife, wedge it just underneath the membrane to loosen and pull the membrane up and off the bone. Then just use your hands to pull the rest of the membrane off.
  2. Place the ribs in a large baking dish or roasting pan.
  3. In a large 4 cup glass measuring cup or bowl combine the sweet thai chili sauce, soy sauce, red curry paste, fish sauce, ginger, garlic and pepper. Whisk to combine and then pour the marinade over the ribs. Place the ribs in the fridge overnight, turning then once or twice if possible to make sure they get fully covered in the marinade.
  4. The next morning or afternoon (depending on when you plan to eat) preheat the oven 150C. Cover the baking dish tightly with foil and bake for 2 1/2-6 hours (if you go the full six hours bake them at 165C degrees .) or until very tender. Try to baste the ribs once or twice during cooking. During this time I prepare the BBQ sauce and slaw (recipes below).
  5. When the ribs are done cooking preheat the grill to medium high heat and grease the grates. Remove the ribs from the baking dish and place them a baking sheet or large tray. Cover the ribs in the Peanut BBQ sauce (recipe below) and grill 3-5 minutes per side or until lightly charred. Be careful flipping the ribs as the will be very tender. Serve the ribs with more Peanut BBQ sauce and the Thai Slaw (recipes below).

Peanut BBQ Sauce

  1. In a large glass measuring cup or bowl whisk together the soy sauce, ketchup, warm/melted peanut butter, sweet thai chili sauce, rice vinegar, thai red curry paste, Chinese 5 spice, lime juice and cilantro.
  2. If the sauce is not mixing place it in the microwave or over the stove and warm until everything is melted together.
  3. If the sauce is to thick add water to your liking.

Thai Peanut Slaw

  1. Add the cabbage, zucchini, red pepper, orange pepper, jalapeno, cilantro and basil to a large bowl.
  2. In another small bowl whisk together the lime juice, rice wine vinegar, sweet thai chili sauce, warmed/melted peanut butter, fish sauce, soy sauce and fresh ginger.
  3. Pour the dressing over the slaw and toss well to coat. Place in the fridge until ready to serve and then add the peanut.
  4. The coleslaw can be made the night before.

Grilled Tenderloin Pork Braai

Ingredients:

PORK TENDERLOIN

  • Zest of 1 lemon
  • 2 tbsp. packed brown sugar
  • 2 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 2 tbsp. extra-virgin olive oil
  • 750g pork tenderloin

HERB SAUCE

  • 2 spring onions, white and pale green parts only, thinly sliced
  • 1/2 c. fresh parsley, finely chopped
  • 1/4 c. extra-virgin olive oil
  • 2 cloves garlic, minced
  • 3 tbsp. red wine vinegar
  • 2 tbsp. fresh oregano leaves
  • 1/2 tsp. crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Directions

PORK TENDERLOIN

  1. In a small bowl, whisk lemon zest, brown sugar, paprika, cumin, and salt. Stir in oil to create a paste. Spread paste all over pork.
  2. Prepare a grill for medium-high heat; preheat 5 minutes, or heat a grill pan over medium-high heat. Grill pork, turning occasionally with tongs, until charred and an instant-read thermometer inserted into thickest part registers 145°, about 20 minutes. (For larger tenderloins, bake in a 400º oven until desired temperature is reached, 15 to 25 minutes more.) Let rest 10 minutes. 

HERB SAUCE

  1. In a medium bowl, stir scallions, parsley, oil, garlic, vinegar, oregano, and red pepper; season with salt and black pepper. 
  2. Slice pork and arrange on a platter. Spoon herb sauce over top to serve.
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Sweet Potato Braai Salad

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Ingredients

  • 3 large sweet potatoes, peeled and cubed (about 2 lb.)
  • 1 small red onion, thinly sliced into half moons
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. dried cranberries
  • 1/2 c. crumbled feta
  • 1/4 c. freshly chopped parsley
FOR THE DRESSING
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground paprika
  • 1/4 c. extra-virgin olive oil

Directions

  1. Preheat oven to 220°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper. 
  2. Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
  3. Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper. 
  4. Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.

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Yummy Feta Aubergine Braai Pasta Salad

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Ingredients

  • 1 eggplant, cut into 1” cubes
  • 1/2 c. plus 1 tbsp. extra-virgin olive oil, divided
  • 4 cloves garlic, 2 smashed, 2 grated or finely minced, divided
  • 1/2 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • Pinch red pepper flakes
  • 1/4 c. thinly sliced basil, plus more for serving
  • 2 tbsp. lemon juice
  • 1/3 c. bread crumbs
  • 4 oz. feta, crumbled (about ½ c.)
  • 1/2 lb. medium-sized pasta, like rigatoni

Directions

  1. Preheat oven to 200°c. Combine eggplant, ½ cup oil, smashed garlic cloves, and oregano in a 24x32cm baking dish.
  2. Season with salt, pepper, and red pepper flakes and bake until eggplant is extremely tender and golden, stirring every 10 minutes, for about 40 minutes.
  3. Meanwhile, make topping: In a medium bowl, combine panko, remaining 1 tablespoon oil, and ¼ of the crumbled feta.
  4. In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain.
  5. When eggplant is cooked, stir in sliced basil, lemon juice, and grated garlic. Season to taste with salt and pepper.
  6. Switch oven to broil. Transfer cooked pasta and remaining crumbled feta to baking dish with eggplant and stir to combine.
  7. Top with panko mixture and broil until golden. Top with basil and serve.

Pear and Gorgonzola braai Salad

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Ingredients

  • 5 tbsp. extra-virgin olive oil, divided
  • 300g pears (about 2 medium), quartered lengthwise and cored
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. apple cider vinegar or sherry vinegar, divided
  • 1/2 c. shelled pumpkin seeds
  • 2 tbsp. granulated sugar
  • Kosher salt
  • 4 honey
  • 1 head of frisée or 2 medium hearts of romaine, torn into bite-sized pieces
  • 2/3 c. crumbled blue cheese I like gorgonzola best or BlueRock (cuz local is lekker)

Directions

  1. In a large pan over medium-high heat, heat 1 tablespoon oil until just smoking. Add pears in a single layer cut side down and cook, flipping halfway through, until golden brown on both cut sides, 4 to 6 minutes total; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Reduce heat to low and add 1 tablespoon vinegar. Gently stir until liquid is thickened and coats pears, 1 to 2 minutes. Transfer pears to a plate and let cool. Halve each piece of pear lengthwise.
  3. Wipe skillet clean and heat over medium-high heat. Toast pumpkin seeds, stirring frequently, until fragrant and just starting to brown and pop, 3 to 5 minutes. Transfer to another plate and let cool.
  4. Return skillet to medium heat. Pour in sugar, shaking pan so it settles in an even layer. Cook, undisturbed, until sugar melts and is deep golden brown, 4 to 6 minutes. Remove from heat.
  5. Using a heatproof spatula, stir in pumpkin seeds and 1/4 teaspoon salt. When pumpkin seeds clump together with sugar, transfer to plate and let cool until cool enough to handle. Break into small, bite-sized pieces.
  6. In a large bowl, whisk honey and remaining 4 tablespoons oil and 2 tablespoons vinegar; season with salt and pepper. Fold in greens, gently tossing to combine; season again with salt and pepper, if needed. Top with pear slices, pumpkin seeds, and blue cheese.

Thai Crunchy Peanut Salad braai Salad

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Ingredients:

For the Salad:

  • 2 cups finely shredded red cabbage
  • 2 cups finely shredded green cabbage
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced yellow bell pepper
  • 1 cup grated carrots
  • 1/3 cup sliced spring onions (known as green onions in some regions)
  • 1/3 cup chopped fresh coriander (cilantro)
  • 1/3 cup toasted almond slices

For the Dressing:

  • 1/2 cup smooth peanut butter
  • 1/4 cup fresh lime juice
  • 1 tsp toasted sesame oil
  • 1/4 tsp fish sauce
  • 2 tbsp coconut aminos (a healthier alternative to soy sauce)
  • 2 tbsp rice wine vinegar
  • 2 tbsp sriracha sauce (adjust to your preferred level of heat)
  • 2 tbsp honey or maple syrup
  • 2 tbsp finely chopped fresh coriander (cilantro)
  • 1 tsp salt

Directions:

  1. In a high-powered blender, combine the creamy peanut butter, zesty lime juice, toasted sesame oil, a hint of fish sauce, coconut aminos for that unique flavor, rice wine vinegar for a touch of tang, sriracha sauce for some kick, sweet honey or maple syrup, finely chopped fresh coriander (cilantro), and a pinch of salt. Blend this mixture until it reaches a smooth and creamy consistency
  2. Now, let’s get back to the salad. In a large bowl, gather the finely shredded red cabbage, the equally green and vibrant shredded green cabbage, thinly sliced red and yellow bell peppers, freshly grated carrots, spring onions, and a generous sprinkling of toasted almond slices.
  3. Drizzle your desired amount of the peanut dressing over the salad ingredients. You might have a bit of dressing left over, but don’t worry; it’s perfect for dipping or saving for another salad.
  4. With all the ingredients in the bowl, give the salad a gentle toss until everything is beautifully coated in that creamy asian-inspired dressing.
  5. There you have it, a vibrant and flavorful South African braai salad that’s sure to be a hit at your next gathering.

Med Chickpea Braai Summer Salad

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Ingredients

  • FOR THE SALAD
  • 2 (15-oz.) can chickpeas, drained and rinsed
  • 1 medium cucumber, chopped
  • 1 bell pepper, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 c. chopped kalamata olives
  • 1/2 c. crumbled feta
  • Kosher salt
  • Freshly ground black pepper

FOR THE LEMON-PARSLEY VINAIGRETTE

  • 1/2 c. extra-virgin olive oil
  • 1/4 c. white wine vinegar
  • 1 tbsp. lemon juice
  • 1 tbsp. freshly chopped parsley
  • 1/4 tsp. red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper. 
  2. Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes.
  3. Close the jar and shake until emulsified, then season with salt and pepper. 
  4. Dress salad with vinaigrette just before serving.

Eggplant with Chimichurri Vegan Braai

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Ingredients:

FOR THE CHIMICHURRI

  • 1 1/4 c. packed fresh parsley leaves
  • 3 tbsp. packed fresh oregano leaves
  • 2 garlic cloves, chopped
  • 1/3 c. extra-virgin olive oil
  • 1/4 c. red wine vinegar
  • 1/2 tsp. red pepper flakes
  • Kosher salt

FOR THE EGGPLANT “STEAK”

  • 1 large eggplant (about 1 ½ pounds), trimmed, sliced lengthwise 1/4-inch thick
  • 1 1/2 tsp. kosher salt
  • 2 tbsp. extra-virgin olive oil
  • Freshly ground black pepper

FOR THE FRITES

  • 4 medium russet potatoes, scrubbed and cut into ½-inch wedges
  • 1 tsp. kosher salt
  • 2 tbsp. extra-virgin olive oil

Directions

Make chimichurri:

  1. In a mini food processor, pulse parsley, oregano, and garlic until finely chopped. Scrape herb mixture into a small bowl and stir in olive oil, vinegar, red pepper flakes, and season with salt. Let sit so flavors can meld while cooking eggplant steaks and frites. 
  2. Generously season both sides of eggplant slices with salt (about 1½ teaspoons). Arrange eggplant on a wire rack set over a rimmed baking sheet and let drain for 30 minutes.
  3. Rinse eggplant and pat dry. Brush both sides of eggplant with 2 tablespoons oil and season with salt and pepper.
  4. Meanwhile, place potatoes in a large pot and add enough cold water to cover by 1 inch. Season the water with 1 teaspoon salt and bring to a boil.
  5. Reduce heat to medium and simmer until potatoes are just tender, about 5 minutes.
  6. Drain and transfer potatoes to a large bowl; pat dry and toss with 2 tablespoons oil.

Grill vegetables: 

  1. Preheat grill or grill pan to medium-high. 
  2. Grill eggplant and potatoes, turning halfway through, until golden and tender, about 5 minutes for the potatoes and 8 minutes for the eggplant, transferring vegetables to a platter or plate as they are done. Season potatoes with salt.
  3. Serve eggplant steaks and frites with a generous dollop of chimichurri.

Chicken and Corn Braai Foil Pocket

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Ingredients:

  • 4 boneless skinless chicken breasts
  • 2 c. grape tomatoes, halved
  • 2 ears corn / mielies, kernels stripped
  • 2 cloves garlic, thinly sliced
  • 1/4 c. extra-virgin olive oil
  • 2 tbsp. butter
  • Kosher salt
  • Freshly ground black pepper
  • Fresh basil, for garnish

Directions

  1.  Heat grill to high. Cut 4 sheets of foil about 25cm long.
  2. Top each piece of foil with chicken breast, tomatoes, corn, and garlic. Drizzle each with oil and top with a pat of butter. Season with salt and pepper.
  3. Fold foil packets crosswise over chicken and roll top and bottom edges to seal.
  4. Grill until chicken is cooked through and vegetables are tender, 15 to 20 minutes.
  5. Serve topped with basil.
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