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

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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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Surf and turf steak braai foil pocket

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Ingredients:

  • 250g. sirloin steak, cut into 1″ cubes
  • 250g. shrimp, cleaned and deveined
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 c. grape tomatoes
  • 1 small red onion, cut into thick slices
  • 1 lime, sliced into wedges
  • 2 cloves garlic, thinly sliced
  • 1 tbsp. Old Bay Seasoning
  • 1 tbsp. fresh thyme leaves
  • 1 tsp. ground cumin
  • Freshly ground black pepper
  • 1 tbsp. freshly chopped parsley, for garnish
  • Lime wedges, for garnish

Directions

  1.  Heat grill to high. Cut 4 sheets of foil about 24cm long.
  2. Divide steak, shrimp, corn, tomatoes, onion, lime, and garlic between each foil pack. Drizzle with oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper. 
  3. Fold each foil pack crosswise over to completely cover the food mixture. Roll top and bottom edges to seal. 
  4. Place foil packs on the grill and cook until shrimp is cooked through and steak is finished to your desired doneness, 6 to 8 minutes per side.
  5. Garnish with parsley and serve with lime wedges.

Balsalmic grilled Chicken Braai

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Ingredients:

  • 1/4 c. balsamic vinegar
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. brown sugar
  • 3 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 4 chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • Freshly chopped parsley, for garnish

Directions

  1. In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup.
  2. Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight. 
  3. Preheat grill to medium-high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side. 
  4. Garnish with parsley and lemon wedge before serving.

How hot should my grill be for chicken breasts?

Depending on the size of your chicken breasts, a two-zone (that means two temperature) fire is the way to go. If you have really small chicken breasts, you can get away with a medium-high heat, because by the time you have nice grill marks on both sides the chicken will be cooked through as well. For larger chicken breasts, get your sear marks on both sides over high heat, then move them to a medium-low heat to finish cooking.

Spicey Portugues style Chicken Braai

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Ingredients:

  • 5 tbsp Nandos Peri Peri
  • 5 cloves garlic
  • ¼ cup wine vinegar
  • 1 tsp sea salt
  • 2 tsp olive oil
  • Juice of 1 lemon
  • 1 chicken
  • 1/2 tspn Finely chopped rosemary

Directions

  1. Grind the spices. Place all ingredients, except the chicken in a bowl and mix well.
  2. Cut the back of the chicken, applying pressure on the breast to flatten the chicken.
  3. Rub the chicken with the blend and ideally let marinate for 12 to 24 hours refrigerated.
  4. Heat the braai to medium and place the chicken on the grill, turning it over occasionally.
  5. Grill the chicken for approximately 1 hour, using a brush to apply the marinade during cooking.
  6. Remove from the grill and leave to cool for 5 minutes

Coriander-Lime Steak Braai

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Ingredients:

FOR THE CORIANDER LIME SALSA

  • 1/2 bunch coriander, minced
  • 1/4 c. thinly sliced chives
  • 2 cloves garlic, minced
  • 2 limes, zested and juiced
  • 1/2 c. extra-virgin olive oil
  • 1 tsp. crushed red pepper flakes
  • 1/2 tsp. kosher salt
  • 1/4 tsp. Freshly ground black pepper

FOR THE STEAK

  • 2 tbsp. extra-virgin olive oil
  • 1 lb. skirt steak
  • kosher salt
  • Freshly ground black pepper

Directions

  1.  Make the coriander-lime salsa: Place all ingredients in a mixing bowl and whisk together. Set aside.
  2. Heat braai to 250-300C.
  3. Drizzle oil over steaks and season with salt and pepper.
  4. Place steaks on hot braai and grill, 4 to 5 minutes per side for medium doneness.
  5. Remove steaks from heat and transfer to a cutting board. Cover loosely with foil and allow steaks to rest, 10 minutes.
  6.  Slice steaks into 1″ strips and drizzle with Salsa

Smokey Teriyaki Braai Steak

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Ingredients:

  • 700g of sirloin or flank steak
  • 1/2 c. teriyaki sauce
  • 2 cloves garlic, minced
  • 2 tbsp. minced ginger
  • 1/4 c. sliced scallions, plus 4 whole scallions
  • Juice of 1 lime
  • extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. Sesame seeds, for garnish

Directions

  1.  Cut steak crosswise into 3 equal pieces.
  2. In a large bowl, whisk together teriyaki sauce, garlic, ginger, scallions, and lime. Add the steak and toss so that the meat is fully coated in the marinade. Cover the bowl with plastic wrap and set in refrigerator for at 30 minutes and up to 2 hours.
  3. After the steak has time to marinate, preheat braai to medium-high and oil the grates.
  4. Once hot, remove the meat from the marinade and place on the braai. Add spring onion to the grill and brush with oil. Season both with salt and pepper. Cook steak for about 3 minutes per side (depending on the thickness) for medium-rare.
  5. Remove steak from grill and transfer it to a cutting board. Cover with foil and let rest for 5-10 minutes. Slice the steak against the grain into thin strips.
  6. Garnish with sesame seeds and some chopped spring onion

Mongolian Steak Braai Glaze

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Ingredients:

  • 4 x 250g-300g . sirloin steaks
  • 1/2 c. soy sauce
  • Freshly ground black pepper
  • 1/4 c. cornstarch
  • 1 tbsp. vegetable oil, plus more for brushing
  • 1 tsp. grated ginger
  • 3 cloves garlic, minced
  • 1/4 c. brown sugar
  • 1 tbsp. ketchup
  • kosher salt
  • 500g. broccoli florets

Directions

  •  Preheat braai. Place steak on a rimmed sheet pan; pat dry thoroughly and add 1 tablespoon soy sauce over each steak. Massage into steak on all sides and season with pepper. Transfer steaks onto a clean rimmed sheet pan in a single layer. Sprinkle steaks evenly with cornstarch on both sides. Shake off any excess, then brush lightly with vegetable oil.
  • In a small bowl mix together vegetable oil, ginger, garlic, brown sugar, and ketchup. Set aside.
  • Place steak on grill; cook 3 to 4 minutes per side. Brush glaze on both sides of steak and cook 1 more minute on each side until glaze is caramelized. Transfer to a plate to rest for 5 minutes.
  • Meanwhile, bring a large pot of water to boil and season with salt. Add broccoli and cook until just tender, 2 minutes. Drain well. Serve steak immediately with broccoli and extra sauce (if desired).

Beef Dijon Sosatie Steak Braai

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Ingredients:

  • 1 tsp. Dijon mustard
  • 1/4 c. extra-virgin olive oil, plus more for drizzling
  • 2 tbsp. red wine vinegar
  • kosher salt
  • Freshly ground black pepper
  • 2 large red onions, divided
  • 1/2 c. chopped parsley
  • 1 kg. sirloin, cut into 1″ cubes
  • 1 head of broccoli, cut into florets
  • 2 red peppers, cut into 1″ cubes
  • 8 bamboo skewers, soaked in water

Directions

  1.  Preheat braai to medium-high.
  2. Make relish: In a medium mixing bowl, whisk together mustard, olive oil, red wine vinegar, salt and pepper; mix in 1/2 cup chopped red onion and parsley. Set aside.
  3. On a rimmed sheet pan drizzle olive oil over beef, broccoli, peppers and remaining red onion, chopped into 1″ cubes; toss until well coated and season generously with salt and pepper. Skewer meat and vegetables alternately.
  4. Place skewers on grill and cook, rotating as needed until meat and vegetables are browned; 5 minutes.
  5. Transfer skewers to a large platter and serve with Dijon-onion relish.

Balsamic Grilled Flank Steak Braai

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Ingredients:

FOR THE STEAK

  • 2/3 c. olive oil
  • 1/2 c. balsamic vinegar
  • 4 cloves garlic, finely chopped
  • Kosher salt
  • Freshly cracked black pepper
  • 5 to 6 sprigs thyme
  • 1 1/2 kg piece flank steak (or skirt steak)

FOR THE CHARRED TOMATOES

  • 1 tbsp. olive oil
  • 1 shallot, thinly sliced
  • 3 cloves garlic, sliced
  • 1 pt. heirloom cherry tomatoes
  • Kosher salt
  • Freshly cracked black pepper

FOR THE BASIL VINAIGRETTE

  • 1 shallot, roughly chopped
  • 2 c. tightly packed fresh basil leaves
  • 1 clove garlic, peeled
  • 1/2 tsp. red pepper flakes
  • 1/2 c. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. kosher salt, or to taste
  • Freshly cracked black pepper

Directions

  1.  Make the marinade: In a large nonreactive bowl, whisk together the oil, vinegar, and garlic and season with salt and pepper. Add the thyme. Add the meat to the bowl and flip it to coat. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. 
  2. Make the charred tomatoes: Heat the oil in your heaviest cast-iron skillet over medium-high heat. Add the shallot and garlic and cook for 1 minute, or until fragrant. Add the cherry tomatoes and cook without stirring for 2 minutes, or until they start to blister. Give them a quick stir, turn off the heat, and let them sit for another 2 minutes or so. Season with salt and pepper. 
  3. Make the basil vinaigrette: In a high-powered blender, combine the shallot, basil, garlic, red pepper flakes, oil, vinegar, and salt and blend for 1 to 2 minutes, until very smooth. Add the salt and season with pepper. The dressing will keep in an airtight container in the fridge for up to 3 days. 
  4. Preheat an outdoor grill or grill pan to medium-high heat and oil the grates. Remove the steak from the marinade, letting excess drip off. Season liberally with salt and pepper. Grill the steak, turning occasionally, until lightly charred all over, 10 to 12 minutes for medium. Transfer the steak to a cutting board and let rest for 5 to 10 minutes. 
  5. To serve, thinly slice the meat against the grain and serve with basil vinaigrette and charred tomatoes on top. 

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