Braaied Pork Ribs

Braaied Pork Ribs

Who can resist the temptation of sticky ribs? The sweet and savory combination, the tender meat falling off the bone – it's a culinary experience like no other. And let's be real, there's no time for table manners when you're faced with a plate of delicious ribs. So, forget the fork and knife, roll up your sleeves, and get ready to dive in!

Basic BBQ sauce:

1½ cups (375ml) tomato sauce
¼ cup (60ml) brown sugar
3 Tbsp (45ml) apple cider vinegar
3 Tbsp (45ml) Worcestershire sauce
1 Tbsp (15ml) smoked paprika
1 tsp (5ml) cayenne pepper (optional)
1 tsp (5ml) Dijon mustard (optional)
1 clove garlic, grated
¼ cup (60ml) water

1kg raw pork ribs
½ cup (125ml) water
Fresh coriander and lime wedges, for serving

To make sauce, simmer all BBQ sauce ingredients in a saucepan for 5 minutes. Cool.
Preheat oven to 170°C.
Place ribs in a deep dish, cover with ½ cup (125ml) basic BBQ sauce and water, then cover with foil.
Bake for 45-50 minutes.
Baste ribs liberally with more BBQ sauce.
Braai over medium-hot coals for 10-15 minutes, basting again halfway through, until outside is caramelised, sticky and charred.
Serve sliced into portions, with coriander and lime on the side.
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