Maybe it’s because it is currently winter, but when braai season officially starts – we braai a lot.
But few foods done on the braai can match bbq ribs. There is just something so wonderful about the aroma when they are cooking, and how your fingers get all covered with sticky, sweet bbq sauce. And the taste and texture…oh man! Slightly caramelized and crusted on the outside, juicy and tender on the inside. Food just doesn’t get any better than this.
The recipe below is from our iconic Cape Milner Hotel, Chef Phillipp Tiede provides a step-by-step instructions for the moistest, most tender and flavorful ribs you will ever eat.
Ready? Let’s get cooking…
For the ribs:
- 1 Tbsp paprika powder
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp brown sugar
- 1 Tbsp salt 1 tsp cayenne pepper
- 1 Tsp minced garlic
- 1 beef short rib (about 1.5kg cut into 200g pieces)
For the barbecue sauce:
- 1 Tbsp vegetable oil
- 1 Tbsp chopped onion
- 3 medium garlic cloves, finely chopped
- 5 Tbsp tomato sauce
- 3 Tbsp brown sugar
- ½ cup water
- 3 Tbsp vinegar
- 3 Tbsp Worcestershire sauce
For the ribs:
- Place all ingredients except ribs in a medium bowl and stir to combine.
- Place ribs in a baking dish and arrange in an even layer.
- Rub spice mixture on all sides of the ribs and cover dish with aluminum foil (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate for up to 24 hours).
- Heat oven to 180°C and arrange a rack in the middle. (If you rubbed the ribs in advance, remove from fridge and set aside at room temperature while oven is heating – at least 20 minutes.)
- Place ribs in oven and roast until fork-tender, about three hours. Meanwhile, make the sauce.
For the barbecue sauce:
- Heat oil in medium saucepan, over medium heat, until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened – about three minutes.
- Add remaining ingredients, whisk to combine, and bring to a simmer. Reduce the heat to low and simmer, occasionally whisking, until flavours have melded and the sauce has reduced to a third. Remove from the heat and set aside, until ready to grill ribs.
To braai the ribs:
- Heat a gas or charcoal braai. Place ribs on grill and brush with sauce.
- Cover grill and cook until grill marks appear on the bottom of ribs – about five minutes.
- Turn ribs, brush with sauce, cover and cook another five minutes.
- Flip and brush every five minutes, until sauce has thickened and formed a glaze, and ribs are heated through – about 20 minutes total.
- Transfer remaining sauce to a bowl and serve with the ribs.
