2tbsp. finely ground long pepper (see Note) or black pepper
1/4c. fresh lime juice plus lime wedges
Directions
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.
Transfer the mixture to a large roasting pan and add the ice. Add the rib racks, cover, and refrigerate overnight.
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.
Cover with foil and bake for about 2 hours, until the meat is very tender but not falling off the bones.
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.
Add the lime juice and simmer for 2 minutes. Discard the vanilla bean.
Light a braai . Grill the ribs over high heat until richly browned, about 4 minutes per side.
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.
Preheat oven to 180°. In a small bowl, combine the salt, black pepper, onion powder, garlic powder, cayenne pepper, and white pepper.
Cut two 18-inch long pieces of foil from a standard aluminum foil pack. Place each rack of ribs on one of the pieces of foil and season all over with the spice mixture.
Wrap the ribs in the foil, crimping the edges together to form a packet, and arrange the packets in a single layer on a large rimmed baking sheet.
Bake the ribs until the meat is tender, a knife should easily pierce the meat, 2 to 2 ½ hours. Remove from the oven and let cool slightly.
Meanwhile, make the BBQ sauce:
On a cutting board, smash the garlic with ½ teaspoon salt until pureed. Scrape the garlic into a small saucepan and add all the remaining sauce ingredients.
Bring to a boil over medium-high heat, then reduce the heat to medium-low. Simmer, until thickened and slightly darkened, about 20 minutes. Remove from the heat and set aside.
Preheat a grill or grill pan over medium-high heat. Oil the grates. Carefully, remove the baked ribs from the foil, the liquid inside will be hot. Brush both sides with the BBQ sauce.
Grill until sauce is bubbling and ribs are lightly charred, about 4 minutes per side, brushing with more sauce if desired. Serve hot with extra sauce.
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.
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.
If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
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.
Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs.
Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky.
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.
Remove the membrane and cut off the dead ends for evening your rack. Also, remove silver skin.
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.
The next day, remove them from the aluminum pan and dry them off. Set your smoker at 170 degrees.
Use the hot sauce as a binder and apply it to the ribs, next season with your favorite pork seasoning.
Place on the smoker with applewood.
After 1 hour check the ribs and begin to spritz with apple cider vinegar.
After the 2 hours and 45 min mark, get a saucepan over medium heat.
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.
When your ribs are near probe tender sauce your ribs and let the glaze set.
Remove and let rest for 15 mins. Slice to your liking and serve!
For more of the best pork braai recipes click here! more recipes…
Ingredients
BBQ SAUCE
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.
For more of the best pork braai recipes click here! more recipes…
Ingredients
60ml vegetable oil
1 small red onion, diced (150g)
2 cloves garlic, minced
2 teaspoons chilli powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon lime zest
1 tablespoon finely grated ginger
80ml cider vinegar
6 1/2 tbsps tomato puree
6 1/2 tbsps honey
2 tablespoons Dijon mustard
80ml soy sauce
60ml fresh orange juice
4 racks country ribs (8 to 10 pounds)
Directions
Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the chilli powder, ground cumin and red pepper flakes and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato puree, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.
Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
Prepare a barbeque with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the barbeque and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.
