Hi Everybody!
I'm cutting it a little fine, but hopefully my entry is in time for this week's cookwithus theme: Things on the fire, or mystery sauce theme.
Naturally, I had to do both!
First things first: Huge thanks to @pandamama, @offoodandart and @chefsteve from the @cookwithus team for hosting this most prestigious weekly event. If you haven't entered yet, head on down and meet all the lovely humans sharing food knowledge from all over the place. It's a good time. Go try it!
Now a bit about this challenge:
We have a little tradition at my place. Once or twice a month, we get a bunch of friends together, play several hours of scrabble or 30 seconds, and feast on ribs.
Add in a couple of cocktails and the regular get together earns a nickname: RibSunday. (This doesn't not have to happen on a Sunday, it turns out).
Unfortunately, the weather's been iffy for the last couple of weeks, and most of us have come down with a cough, so Rib Sunday this weekend ended up being just my other half, Matt, and I.
By some miracle, the rain cleared and we could spend a little time in the sun.
Before I share the recipes, I'd like to give you a little tidbit about South African culture.
The local version of a BBQ, known here as a 'Braai' is as much a ritual as it is a method of cooking.
For generations, women have marinaded the meats, prepared the salads and mixed the drinks. She will then carry the prepared meat out to the man of the house (A.K.A Braaimaster) and he would put it on the fire and flip it until cooked, and take all the credit for the entire meal.
It seems unfair, but it is the South African way.
So, while I made everything, the credit for the meal goes to the Braaimaster this time round.
Here's how he (I) did it.
Braaimaster Matt hard at work
Ribs with Sticky Pineapple, Ginger and Chilli Glaze:
Basically, about 6 months ago I finally figured out the technique that works for me in achieving tender, juicy, fall-off-the-bone ribs, and our little monthly get-together has revolved around the ribs ever since.
While I changed things up with a new sauce, this time round was no exception, and I'm so excited to share this glaze with you, it was delicious!
The Ribs: (Serves 6)
- 1.5 kgs pork ribs
- 3 Tbsp sliced Ginger
- 1/2 Large Ripe Pineapple, chopped
- 1/2 Cup of Thick Soy Sauce
- 4 Thai Green Chilis, sliced
- 1 Tsp Dried Red Chili Flakes
- 1 Cup White Spirit Vinegar
- 1 Chicken stock cube
- 1 Green Apple, Chopped
*1/4 Cup Honey or Golden Syrup - 1 Tbsp Smoked Paprika
- 1 White Onion, finely diced
- 1 Tbsp Dried Garlic Flakes
- Salt, pepper and a little extra vinegar to taste.
Method:
- Place Ribs in a large bowl and add all the glaze ingredients except the stock cube. Rub all over to ensure it's covered evenly in the sauce and refrigerate for at least an hour, or ideally overnight.
- Pour ribs and all the sauce into a large pot, add stock cube and enough water to completely cover ribs.
- Bring to a rolling boil before reducing heat to a simmer. Put a lid on it and let it stew slowly without stirring it for 1 hour.
- Turn off heat and resist opening the lid. Leave it for at least an hour to cool completely in the cooking liquor, this can be done a day in advance and left in the liquid, in the fridge until ready to braai. (Removing the meat from the liquid now will result in a dry rib. Do not do it!)
- (While ribs are cooling, get your fire started and prep your roosterbrood and veggies.)
- Once cool, remove ribs and set aside covered with foil. Bring cooking liquid to a rolling boil and reduce until thick and syrupy-once thickened, season with salt, pepper and a splash of vinegar to revive a little acidity.
- Place ribs on the grill and turn once beginning to brown. Baste with the sticky glaze and continue turning until no more glaze remains, and the ribs are sticky, glossy and speckled with lovely char marks.
- Remove from braai and place under foil to rest for 5 minutes before carving.
To Serve, I just cut a cauliflower into steaks and sliced some thick ribbons of zucchini and threw them on the braai 5 minutes before the ribs were done.
Roosterbrood (Griddle Bread)
A South African staple, these are balls of dough flattened and cooked over an open flame, resulting in beautiful bar marks and the signature smokey aroma of the braai.
As always, I've used my recipe for The Dough from my first-ever blog for these little buns. It never fails me.
Just whip up the ingredients, knead for a moment and roll them out. No need for proofing! Depending on thickness (I use my pinky finger to measure) they cook 4 minutes a side and result in lovely, fluffy buns.
A couple of quick snaps (including one of the garden, with the drought in Cape Town, we haven't seen so much green in months!) before the food got cold, and we tucked into the spoils. Soooo Good!
