Tag: Pork rib braai

Grilled Pork Chops

Ingredients

  • 1/4 c.honey
  • 1/2 c.reduced-sodium soy sauce
  • 2cloves garlic, minced
  • Red pepper flakes
  • 4boneless pork chops

Directions

    1. Mix together honey, soy sauce, garlic, and red pepper flakes in a large bowl.
    2. Add pork chops, cover, and refrigerate for at least 30 minutes or up to 2 hours.
    3. Heat grill over medium-high heat and cook until seared and cooked through, 8 minutes per side.
    4. Let rest 5 minutes before serving.
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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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Chili’s Style Baby Back Rib Braai

Ingredients   For the ribs 2 tsp. kosher salt 1/2 tsp. ground black pepper 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/8 tsp. cayenne pepper 1/8 tsp. ground white pepper 2 racks baby back pork ribs (about 2kg total) For the BBQ sauce: 5cloves garlic, smashed 1 c.ketchup 1/2 c.apple cider vinegar 1/2 c.dark […]

Ingredients

For the ribs

  • 2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. ground white pepper
  • 2 racks baby back pork ribs (about 2kg total)

For the BBQ sauce:

  • 5 cloves garlic, smashed
  • 1 c. ketchup
  • 1/2 c. apple cider vinegar
  • 1/2 c. dark beer
  • 1/4 c. tomato paste
  • 1/4 c. light brown sugar
  • 1 tbsp. orange juice concentrate
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. chile powder
  • 1 tsp. chipotle in adobo sauce
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. onion powder
  • 1/4 tsp. liquid smoke, optional

Directions

  • Make the ribs:
    1. Preheat oven to 180°. In a small bowl, combine the salt, black pepper, onion powder, garlic powder, cayenne pepper, and white pepper.
    2. 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.
    3. 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.
    4. 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:
    1. 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.
    2. 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.
    3. 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.
    4. 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.
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Amazing Whisky Grilled Baby Back Ribs

Ingredients

  • 4kg baby back pork ribs
  • coarsely ground black pepper
  • 1 tablespoon ground red chile pepper
  • 2 ¼ tablespoons vegetable oil
  • ½ cup minced onion
  • 1 ½ cups water
  • ½ cup tomato paste
  • ½ cup white vinegar
  • ½ cup brown sugar
  • 2 ½ tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • ¼ teaspoon coarsely ground black pepper
  • 1 ¼ teaspoons liquid smoke flavoring
  • 2 teaspoons whiskey
  • 2 teaspoons garlic powder
  • ¼ teaspoon paprika
  • ½ teaspoon onion powder
  • 1 tablespoon dark molasses
  • ½ tablespoon ground red chile pepper
  •  

Directions

  1. Preheat braai to (150 degrees C).
     
  2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake on closed braai for 2 1/2 hours.
     
  3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
  4. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper.
  5. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
     
  6. Remove the ribs from the braai, and let stand 10 minutes outside. Remove the racks from the foil, and place on the hot braai . Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they’re grilling, just before you serve them (adding it too early will burn it).

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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.

Sweet BBQ Pork Rib braai

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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.

Sticky Barbecued Pork Ribs Braai Recipe

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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

  1. 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.
  2. Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
  3. 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.
  4. Serve with extra barbecue sauce on the side.
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