Tag: braai pork rib

Barbecue-style pork ribs

Ingredients

  • 12 thick ones pork belly ribs
  • 1 tsp salt flakes

rub

  • 1 tbsp smoked hot paprika
  • 1 heaped tsp English mustard powder
  • 2 heaped tsp dried oregano
  • 1 tbsp salt flakes

basting sauce

  • 200ml tomato ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp black treacle
  • 100ml cider vinegar
  • 1 tsp ground white pepper
  • 1 tsp ground cloves
  • 3 garlic cloves, crushed

Directions

  1. Put the ribs in a large pan and cover with water. Add the salt and bring to the boil. Simmer gently for 30 minutes. Drain well and pat dry with kitchen paper. Heat the oven to 190C/fan 170C/gas 5 or light the barbecue and leave it until the embers are orange and grey and giving out a good, even heat.
  2. Put the rub ingredients in a shallow rectangular dish and mix thoroughly. Add the pork ribs and roll in the rub until well coated.
  3. Put the ketchup, Worcestershire sauce, treacle, vinegar, pepper, cloves and garlic in a saucepan and heat gently until the treacle melts and the sauce is completely mixed. Remove from the heat.
  4. Paint the sauce thickly onto the ribs with a pastry brush, taking care not to flick off the rub. Place them on the barbecue and grill well, turning over and painting with more sauce every 10 minutes. Cook for around 30-40 minutes until nicely charred but sticky.
  5. Alternatively, if you’re cooking them in the oven, put the ribs on a foil-lined baking tray in the centre of the oven for 40-45 minutes, removing every 15 minutes to turn and coat with more sauce. The pork should be tender and the sauce thick and charred in places.
  6. Bring the remaining sauce to the boil and simmer hard for 5 minutes, stirring. Serve hot with the ribs and plenty of kitchen paper. This goes very well with coleslaw.

Pork Braai with almond purée

Ingredients4 tbsp white misovegetable oil(about 175g-250g each) 4 pork chops2 peaches, halved and stoned2 little gem lettuce, quarteredto serve (optional) edible flowers2 peaches2 tbsp white wine vinegar1 sprig rosemary1 tbsp sugar50g butter125g ground almonds200ml vegetable stock100ml whole milkMethodSTEP 1For the pickled peaches, stone and slice the peaches to 0.5cm thick. Heat the vinegar, rosemary, sugar […]

Ingredients

  • 4 tbsp white miso
  • vegetable oil
  • (about 175g-250g each) 4 pork chops
  • 2 peaches, halved and stoned
  • 2 little gem lettuce, quartered
  • to serve (optional) edible flowers
  • 2 peaches
  • 2 tbsp white wine vinegar
  • 1 sprig rosemary
  • 1 tbsp sugar
  • 50g butter
  • 125g ground almonds
  • 200ml vegetable stock
  • 100ml whole milk

Directions:

  1. For the pickled peaches, stone and slice the peaches to 0.5cm thick. Heat the vinegar, rosemary, sugar and 100ml water until simmering, then take off the heat. Cool until tepid and pour over the peaches.
  2. Mix the miso and 2 tbsp vegetable oil with 3 tbsp water and rub into the pork chops. Marinate for 10-15 minutes.
  3. Heat the braai, and sear the pork for 2-4 minutes on each side until brown. Put on a braai lid and cook in the oven for 8-10 minutes, or until the internal temperature of the chops is 70C. Rest
  4. Melt the butter in a pan and add the ground almonds. Cook for 5 minutes until light brown, then add the stock. Cook until the stock has evaporated, put in a blender with the milk and blend. Season with salt.
  5. Season the halved peaches and lettuce wedges with salt and drizzle with a little oil. Cook on the barbecue or in a grill pan for a few minutes, until they’re lightly charred but still have bite.
  6. Spread the purée onto 4 plates, then slice the pork chops and put on top. Add the pickled and charred peaches, and a Little Gem wedge. Garnish with edible flowers, if you like.

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Sticky Chinese ribs

Ingredients

  • 2 small racks pork ribs, about 900g in total
  • 700ml chicken stock
  • 3 star anise
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 250g pouch steamed basmati rice
  • 4 spring onions, shredded
  • 1/4 cucumber, shredded
  • 1 tsp sesame seeds

GLAZE

  • 2 tbsp soy sauce
  • 3 tbsp shaoxing rice wine
  • 2 tbsp brown sugar
  • 4 tbsp hoisin sauce
  • 1/4 tsp Szechuan peppercorns, crushed
  • 1/2 tsp Chinese 5 spice

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Put the ribs fleshy-side down in a roasting tin, then pour over chicken stock. Add the star anise, soy sauce and rice vinegar. Cover tightly with foil and cook for an hour.
  2. Meanwhile, put all the glaze ingredients in a pan with a splash of water and simmer gently until the sugar has melted.
  3. Take out the ribs and pour away the poaching liquid. Turn up the oven to 190C/fan 170C/gas 5.
  4. Turn the ribs over and brush all over with the glaze. Cook for another 30 minutes, brushing with more glaze regularly. Cut into sections and serve with rice, spring onion, cucumber and a sprinkle of sesame seeds.

Mexican-style pork rib braai

Ingredients

  • 2 x 1kg racks pork ribs
  • oil, for brushing

PIBIL MARINADE

  • 150g achiote paste, crumbled
  • 230ml freshly squeezed orange juice
  • 1-2 limes, juiced to make 3 tbsp
  • 45g garlic cloves, peeled
  • 1 habanero chilli, trimmed
  • 1½ tsp mexican oregano

Method

  1. Put all the ingredients for the marinade in a blender with ¾ tsp of salt and blitz until smooth. Put the ribs in a large non-reactive dish (glass or porcelain is best), cover with the marinade and chill overnight.
  2. Remove the ribs from the fridge 1 hour before cooking. Heat the oven to 160C/fan 140C/gas 3 and line a roasting tin with a piece of foil large enough to enclose the ribs. Put a large sheet of baking paper on top of the foil, then put the ribs on top. Scrape over any left-over marinade and pour over 200ml of water. Cover with a second piece of baking paper, wrap the ribs in the paper and foil, and scrunch the edges of the foil to seal.
  3. Bake the ribs for 2 hours, then open the foil parcel and check that the meat is cooked through and falling off the bone. Turn up the oven to 180C/fan 160C/gas 5. Lightly brush the ribs with some oil and bake for 20 minutes more with the parcel open until the top of the meat has a slight crust.
  4. Serve the ribs straight from the oven, with black beans and salsa on the side, if you like.

Grilled Root Beer Pork Ribs

Ingredients

  • 4 bottle root beer
  • 1 c. Asian fish sauce
  • 1 head garlic
  • 1/4 c. black peppercorns
  • 2 large shallots
  • 16 c. ice
  • 2 rack pork spare ribs (about 5 pounds each)
  • 1 bean vanilla
  • 2 tbsp. finely ground long pepper (see Note) or black pepper
  • 1/4 c. fresh lime juice plus lime wedges

Directions

    1. In a medium saucepan, bring 2 bottles of the root beer to a boil with the fish sauce, garlic, cracked black peppercorns, and shallots. Remove from the heat, cover, and let steep for 25 minutes.
    2. Transfer the mixture to a large roasting pan and add the ice. Add the rib racks, cover, and refrigerate overnight.
    3. Preheat the oven to 220 degrees C Remove the ribs from the marinade and scrape off most of the solids. Transfer the ribs to a large rimmed baking sheet.
    4. Cover with foil and bake for about 2 hours, until the meat is very tender but not falling off the bones.
    5. Meanwhile, in a medium saucepan, combine the remaining 2 bottles of root beer with the vanilla bean and seeds and long pepper and boil over moderately high heat until reduced to 2/3 cup, about 25 minutes.
    6. Add the lime juice and simmer for 2 minutes. Discard the vanilla bean.
    7. Light a braai . Grill the ribs over high heat until richly browned, about 4 minutes per side.
    8. Transfer the racks to a carving board and cut in between the ribs. Serve the ribs with lime wedges, passing the root beer sauce at the table.
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Carolina style Babyback rib braai

 
 

Ingredients

  • 50g light brown soft sugar
  • 2 tbsp smoked paprika
  • 2 tbsp English mustard powder
  • 1 tsp celery salt
  • 1 tsp garlic granules
  • 4 racks baby back pork ribs (about 450g each)

For the baste

  • 250ml yellow mustard (we used French’s Classic)
  • 150ml cider vinegar
  • 2 tbsp treacle
  • 75g light brown soft sugar
  • 2 tbsp Worcestershire sauce
  • 1-2 tbsp hot chilli sauce
  • 2 tsp hot chilli powder

Method

  1. Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs.
  2. Place in 2 large roasting tins with racks set inside (if you don’t have racks, that’s fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart.
  3. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
  4. Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.
  5. Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs.
  6. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky.
  7. Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.
 

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Jack & Habanero Marinated Pork Rib Braai

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Ingredients

  • 2 Slabs of Baby back rib

Whiskey Marinade

  • ¼ cup Soy sauce
  • ¼ cup Whiskey – Jack daniels
  • ¼ cup Honey
  • 2 tbsp Ginger grated
  • 2 tsp Sesame oil
  • ¼ cup Dijon mustard
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Garlic powder
  • 2 Habaneros seeded and finely chopped

Habanero Honey Glaze

  • ¼ cup Honey
  • ½ cup Brown sugar
  • ¼ cup Whiskey
  • ¼ cup Apple cider vinegar
  • 3 tbsp Fish Sauce
  • 1 Habenero seeded and finely chopped
  • 2 tbsp Soy sauce
  1. Remove the membrane and cut off the dead ends for evening your rack. Also, remove silver skin.
  2. Once you get them prepped, place them in a large aluminum pan and add the whiskey habanero marinade together and make sure to cover with more aluminum to place in the fridge for 12-24 hours.
  3. The next day, remove them from the aluminum pan and dry them off. Set your smoker at 170 degrees.
  4. Use the hot sauce as a binder and apply it to the ribs, next season with your favorite pork seasoning.
  5. Place on the smoker with applewood.
  6. After 1 hour check the ribs and begin to spritz with apple cider vinegar.
  7. After the 2 hours and 45 min mark, get a saucepan over medium heat.
  8. Add the Habanero Honey Glaze ingredients. Starts with soy sauce, whiskey, honey, apple cider vinegar, fish sauce, brown sugar and habanero. Let simmer for 6-8 mins and then remove to cool off.
  9. When your ribs are near probe tender sauce your ribs and let the glaze set.
  10. Remove and let rest for 15 mins. Slice to your liking and serve!
  11. Enjoy with friends and family.

Prize-Winning Baby Back Ribs

    1 tablespoon ground cumin 1 tablespoon chili powder 1 tablespoon paprika salt and pepper to taste 3 pounds baby back pork ribs 1 cup barbeque sauce   Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate. Combine cumin, chili powder, paprika, […]

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Ingredients

  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • salt and pepper to taste
  • 3 pounds baby back pork ribs
  • 1 cup barbeque sauce

Directions

  1. Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
  2. Combine cumin, chili powder, paprika, salt, and pepper in a small jar; close the lid and shake to mix.
  3. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of ribs as desired.
  4. To prevent ribs from becoming too dark and spicy, do not thoroughly rub spices into ribs. Store any unused spice mix in a jar for future use.
  5. Place aluminum foil on the lower rack to capture drippings and prevent flare-ups. Lay ribs on the top rack of the grill (away from the coals, if you’re using briquettes). Reduce gas heat to low, close lid, and leave ribs undisturbed for 1 hour. Do not lift the lid at all.
  6. Brush ribs with barbecue sauce, and grill for an additional 5 minutes. Serve ribs as a whole rack, or cut between each rib bone and pile individually on a platter.
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