Jalapeno Ribs

These ribs are unique because of the spicy rub and the combination of sweet brown sugar and spicy jalapeno peppers in the sauce. If you are pressed for time on the day you want to eat ribs, bake them ahead of time and prepare the sauce a day ahead and refrigerate them until required, then they can be grilled as described below until heated through and nicely glazed. These are great for the Braai or Barbecue. 

Ingredients for the Rub:
20ml brown sugar
5ml sea salt
5ml paprika
5ml pepper
1ml garlic powder

1.5 kg pork spareribs

Jalapeno Sauce:
300ml tomato purée
200ml chicken stock made with 2 stock cubes
150ml packed brown sugar
80ml lemon juice
60ml Worcestershire sauce
1 small onion, finely chopped
2 jalapeno peppers, seeded and finely chopped

Method:

In a small bowl, combine the ingredients for the rub and apply to both sides of the ribs, rubbing all over. Place the ribs, meat side up, on a rack in a foil-lined roasting pan. Bake at 220°C for 90-105 minutes or until tender.

Meanwhile, in a large saucepan, combine sauce ingredients and simmer, uncovered for 30-40 minutes or until the sauce has thickened.

Grill the ribs, uncivered, over medium heat for 10-15 minutes or until browned, basting with sauce and turning several times. Reheat the remaining sauce and serve with the ribs.

Braaied Spareribs

For a long time I battled with spareribs on the braai, or even grilling them in the oven, for that matter. They were always either under-cooked, a definite no-no with pork, or the sauce was burned, making them bitter and unpleasant. Then I saw this way of doing them, I think on a TV programme and I couldn’t wait to try them. Making sticky spareribs like this just couldn’t be easier now I know how to get them juicy and delicious.

The ribs can be cooked the day before you need them if you are short of time on the day of feasting. The sauce can also be prepared ahead of time; for the sake of convenience I make up a jar of sauce a day or two before I need it and keep it ready in the fridge. I have seen some recipes that just mix everything together for the sauce, but this sauce definitely needs to be boiled to bring it together. It’s definitely a basting sauce, not a dipping sauce. If you boil the sauce for too long and it becomes thick and gloopy, simply add water, mix it and boil it up to blend again. The sauce should still be a little runny when cold.

Ingredients:

2 large racks of pork spareribs

For the sauce:

125ml brown sugar

60ml tomato sauce

60ml sherry

60ml sweet chilli sauce, more if you like it spicy

60ml olive oil

30ml soy sauce

30ml Worcestershire sauce

10ml chopped garlic

10ml Dijon mustard

1 chicken stock cube

Freshly ground black pepper to taste

Method:

Cut the spareribs into serving portions and steam them in a steamer for 45 minutes to an hour, depending on how tender you would like them. I have done them for only 20-25 minutes and they have been OK,  but just a little too chewy. I prefer them tender, almost falling off the bones.

Once the ribs are sufficiently steamed, wrap in aluminium foil and store in the fridge if you are not grilling them straight away.

To make the sauce:

In a medium saucepan, mix together the sauce ingredients and bring them to the boil over a medium heat. Reduce the heat and simmer for about 5 minutes, stirring continuously.

To Grill the Ribs:

Prepare you braai with charcoal at least 4 inches below the cooking grid. Allow the charcoal to burn until it is the required heat for cooking steak. Brush the cooking grid with sunflower oil before putting the ribs on. This helps to prevent them sticking to the grid. Place the ribs over the fire and baste them with sauce repeatedly as they cook. Turn each piece of ribs often so as to prevent the sauce from burning. Each time you turn, baste the top side of the meat. You will need to cook the ribs about 25-30 minutes before they are done.

To serve, cut down between each bone to separate them into holdable pieces. These are definitely for eating with the hands. Lay the ribs on a large platter, place it in the middle of the table and let everyone help themselves as they eat.

Clockwise from top right, Mealie bread, sweet and sour carrot salad,
Braaied Spareribs, Honey and Garlic Chicken wings,
Green salad, Braai roasted potatoes.

Tamarind Glazed Spare Ribs

Ingredients:

For the Dry Rub:

2 racks pork spare ribs, about 1Kg each

2.5ml fennel seeds

2.5ml cumin seeds

1 dried chilli

30ml brown sugar

30ml paprika

30ml sea salt

For the Glaze:

50ml sunflower or peanut oil

2.5ml coursely ground black pepper

125ml finely chopped shallots

30ml chopped garlic

30ml grated fresh ginger

60ml whiskey

125ml water

30ml tamarind paste

50ml soy sauce

30ml tomato sauce

Method:

The day before the ribs are required, line a baking sheet with some heavy duty aluminium foil and set a cooling rack on the sheet. Wash the rib racks and pat them dry thoroughly with kitchen towel. Place the ribs on the rack.

To make the dry rub:

Set a small skillet over medium heat. Add the fennel seeds, cumin seeds and chilli and dry roast the spices, shaking the pan often, until the seeds begin to darken and a fragrant aroma begins to be released. Pour the seeds  and chilli into a spice grinder and grind until fine. Put the ground spices in a bowl and add the brown sugar, paprika and 30ml salt and stir to combine, smoothing out any lumps in the sugar.

Sprinkle half the rub over the ribs and massage into the meat evenly. Flip the ribs over and massage the rest of the rub into the other side. Cover the ribs tightly with plastic wrap and marinate in the fridge over night.

To make the glaze:

In a medium saucepan over a medium- high heat, warm the oil until shimmering. Add the pepper and cook for 30 seconds. Add the shallots, garlic and ginger. Cook about 5 minutes until the shallots soften and begin to turn golden.

Remove from the heat and add the whiskey. Return to the heat and simmer until the whiskey has evaporated. Add 125ml water, the tamarind, soy sauce and tomato sauce. Stir together and reduce the heat until the mixture is simmering. Simmer about 10 minutes until thickened slightly. Set aside.

Whe you are ready to cook, preheat the oven to 180  C. Take the ribs from the fridge and leave at room temperature until the oven comes to heat. Remove the plastic wrap from the ribs. Roast the ribs for about 90 minutes until the meat is tender, rotating the pan halfway through to ensure even cooking.

Take the ribs from the oven and turn up the oven temperature to 220 C. Brush the ribs on both sides with the tamarind glaze and return them to the oven for about 10 minutes. Brush them with glaze one more time and serve. Be sure to have plenty of paper serviettes available fr sticky fingers!

Red-Braised Pork Ribs with Sticky Rice

These spicy, sticky ribs are tender and wickedly moreish.

You could use pork ribs, lamb ribs or beef flat ribs.

Ingredients:
For the red braised ribs:
1.5kg pork ribs

250m water
125m shaoxing rice wine
5ml salt
60ml dark soy sauce
3 star anise
1 cinnamon stick
4 garlic cloves, crushed
5 large slices of fresh ginger
2 spring onions, roughly chopped
pinch chilli flakes
2 pieces dried tangerine or lemon peel
100g Demerara sugar

For the rice:
400g glutinous rice, soaked overnight in 1.litres pints water

For the sweet shallots and peanuts:
60ml vegetable oil
2 banana shallots, finely sliced
3 garlic cloves, finely sliced
2 large red chillies, finely sliced
15ml caster sugar
2 spring onions , finely sliced
50ml crushed peanuts


Method:

Preheat the oven to 180C.

Cut the ribs into 2-3 pieces and place in a large, flameproof roasting tray.

Mix the remaining ingredients until well combined and pour over the ribs.

Place the tray over a medium heat and bring to the boil. Cover tightly with foil and place in the oven for 2 hours. Turn the ribs in their cooking liquor every 20 minutes.

Increase the oven temperature to 220C. Continue basting the ribs every 5-10 minutes or so, or until the sauce is well reduced.

Drain the rice, line the steamer with clean damp cheesecloth, spread the rice on the cheesecloth and cover lightly. Cook in the steamer for 15 minutes, or until tender.

Meanwhile heat the oil in a large heavy fry pan, add the shallots, garlic and a pinch of salt. Cook for 4-5 minutes, or until golden-brown. Add the chillies and the sugar and continue cooking until lightly caramelised.

Stir in the spring onions and drain through a sieve. Finally stir in the crushed peanuts.
Allow the ribs to cool slightly then serve with rice and the sweet shallots and peanuts.