- The day before serving double wrap the ribs in tin foil (shiny side in) and throw them on the braai (indirect heat) with the lid on for 1 hour. If you can’t light a braai the day before, throw the ribs (and foil) in the oven on 175°C for 1 hour. Remove from the braai or oven and allow to cool.
- While doing this prepare your marinade by throwing all the ingredients into a bowl, and give it a good stir.
- Once the ribs have cooled down slightly, lay down some cling wrap in a pan, and place the ribs on top of this (with the meatier side facing up). Pour the marinade over the ribs then wrap completely a few times.
- Place the ribs in the fridge overnight and remove about 2 hours before braai time.
- Prepare your braai with one side of charcoal as you will have a braai on direct and indirect heat.
- Make sure the coals have turned white and you have a medium heat (this is the temperature at which you can just hold your hand over the grill for 5-7 seconds).
- Remove the ribs from cling film and throw them on direct heat. Braai each side for 5 minutes.
- After this place the ribs on the opposite side of the coals and place the lid on the kettle to braai on indirect heat for 10 minutes each side. Remember to baste your ribs with the leftover marinade every so often.
- So all in all, you braai for 30 minutes: 10 minutes – direct heat and 20 minutes – Indirect heat (with kettle lid on)
- Remove from the braai and tuck in!
- 500 g pork ribs
- 1/4 cup of brown sugar
- 1 tablespoon of tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 2 tablespoons peri-peri sauce (Mat recommends Nando’s peri-peri sauce but you can substitute with chilli sauce)
- 1 clove of garlic (crushed)
- 1 red pepper (cut finely)
- black pepper