Sizzling Spare Ribs
- 4 x 500g packs pork spare ribs
- 1 bunch of spring onions , roughly chopped (green stems and all)
- 1 Scotch bonnet chilli , seeded and finely chopped
- 4 garlic cloves , roughly chopped
- 6 tbsp Appleton rum
- 6 tbsp demerara sugar
- 6 tbsp dark soy sauce
- 6 tbsp clear honey
- 6 tsp Dijon mustard
- 1 tsp ground allspice
- Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked - tightly covered - in the fridge for up to 3 days. You can also freeze them for several months.)
- Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.
Honey Garlic Pork Chops
Ingredients:
1 cup ketchup
1/3 cup honey
¼ cup soy sauce
2 garlic cloves (minced)
1 1/2lbs boneless pork chops (6 x 4 oz portions)
salt and pepper
Cooking Instructions:
1: In a medium bowl stir together ketchup, honey, soy sauce and garlic. Set aside.
2: Lightly season the pork chops on both sides with salt and pepper. Brush each chop with the sauce to coat.
3: Grease the grill grates of a braai. Heat the braai to medium-high heat. Place pork chops onto the braai, and cook (while basting with the sauce often) for about 5 minutes on each side or until the meat is cooked through (the internal temperature has reached 145 degrees).
1 cup ketchup
1/3 cup honey
¼ cup soy sauce
2 garlic cloves (minced)
1 1/2lbs boneless pork chops (6 x 4 oz portions)
salt and pepper
Cooking Instructions:
1: In a medium bowl stir together ketchup, honey, soy sauce and garlic. Set aside.
2: Lightly season the pork chops on both sides with salt and pepper. Brush each chop with the sauce to coat.
3: Grease the grill grates of a braai. Heat the braai to medium-high heat. Place pork chops onto the braai, and cook (while basting with the sauce often) for about 5 minutes on each side or until the meat is cooked through (the internal temperature has reached 145 degrees).
Fajita Spare Ribs
Ingredients:
Mix all the ingredients together, store in an air tight container. When ready to use rub into meat and marinate for at least 1 hour before. Brush with oil before cooking
- 3 Tbsp. cornstarch
- 2 Tbsp. chili powder
- 1 Tbsp. salt
- 1 Tbsp. paprika
- 1 Tbsp. sugar
- 2-1/2 tsp. crushed chicken bouillon cube
- 1-1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp cayenne pepper
- 1/4 tsp. crushed red pepper flakes
- 1/2 tsp. cumin
Mix all the ingredients together, store in an air tight container. When ready to use rub into meat and marinate for at least 1 hour before. Brush with oil before cooking
PEPPERS STUFFED WITH BOEREWORS
STUFFING INGREDIENTS:
METHOD OF MAKING AND COOKING THE STUFFED PEPPERS:
METHOD OF MAKING SAUCE:
Now all you need to do is serve this with some rice and the tomato sauce on the side
- 700g Beef & Pork Boerewors or minced plain pork or beef if you prefer
- 6 x Peppers any colour
- 90ml x Olive oil
- 1 x onion, finely chopped
- 100g x pine nuts, roughly chopped
- 3 x garlic cloves, crushed
- 40g x parsley, roughly chopped
- 5 g x rosemary, roughly chopped
- 2tsp x fennel seeds, ground
- 55g x fresh breadcrumbs
- 250g x ricotta cheese
- 25g x grated Parmesan cheese
- 1 x egg
- grated zest of 1 large lemon
METHOD OF MAKING AND COOKING THE STUFFED PEPPERS:
- Heat the olive oil in a saucepan and cook the onion and pine nuts until the onion is soft and the pine nuts are light golden brown. Add the garlic and cook for a few minutes more, then set aside to cool.
- Take the boerewors sausage meat out of the skins.
- Put the herbs, fennel seeds, breadcrumbs, ricotta, Parmesan, lemon zest and egg in a bowl and add the boerewors mince.
- Add the cooled onion and pine nuts, season with salt and pepper and mix briefly until all the ingredients are combined.
- Cut the tops of the peppers off carefully and then scoop out the insides of all the seeds.
- Next spoon the mixture into a pepper so that they come just over the top of the peppers. Repeat with the rest of the mixture and peppers.
- Replace the tops back on to the stuffed pepper and they are now ready to cook.
- There are a couple of ways that you can cook this dish, I tried both and I think cooking them directly over the braai on a low heat for 15-20 mins is the best. The peppers will protect the stuffing and you will get that charcoal flavour from the braai that we all love. The other way is to place them in a potjie and cook like you would a pot roast for 20-30 mins with the sauce around the peppers or not. Its your choice.
- 800g x tomatoes or
- 2 x 400 g tins tomatoes
- 125 ml x Good red wine
METHOD OF MAKING SAUCE:
- To make the sauce, if you are using fresh tomatoes, score a cross in the top of each one, plunge them into boiling water for 20 seconds, then drain and peel the skin away from the cross.
- Finely chop the flesh. Add the tomatoes and wine to the saucepan, season with salt and pepper and simmer for 5 minutes.
- Cover the saucepan and, cook for a further 10 minutes.
Now all you need to do is serve this with some rice and the tomato sauce on the side
Ribs
Recipe
•1.5 kg pork spare ribs
• ½ cup honey (or golden syrup)
• ½ cup tomato sauce
• 1 tot apple juice
• ½ tot soy sauce
• ½ tot paprika
Method:
• Sauce, mix all the ingredients except for the ribs.
• Braai the spare ribs on the braai for 30 min
• Remove ribs and cut them into single ribs
• Put ribs in sauce bowl and coat them well!
• Put the coated ribs back onto the braai for about 2- 10 min
•1.5 kg pork spare ribs
• ½ cup honey (or golden syrup)
• ½ cup tomato sauce
• 1 tot apple juice
• ½ tot soy sauce
• ½ tot paprika
Method:
• Sauce, mix all the ingredients except for the ribs.
• Braai the spare ribs on the braai for 30 min
• Remove ribs and cut them into single ribs
• Put ribs in sauce bowl and coat them well!
• Put the coated ribs back onto the braai for about 2- 10 min
Finger lickin Ribs
Ingredients:
3 kg pork ribs
2 onions
1 bulb of garlic, unpeeled and top sliced off
A generous pinch of salt
For the barbecue sauce:
60 g sugar
4 tablespoons dark soy sauce
4 tablespoons tomato sauce
4 tablespoons honey
4 garlic cloves, peeled and chopped
1 tablespoon dried English mustard
2 teaspoons tabasco sauce
How to prepare:
1. Cut the ribs into manageable pieces and put in a large saucepan with the onions, garlic and salt. Add enough cold water to cover. Bring to boil and reduce the heat then let it simmer for about 1hour until the meat is tender.
2. Before the ribs are cooked, light your braai.
3. Whisk all the ingredients for the barbecue sauce together in a saucepan. Bring to boil over a high heat, then reduce the heat and simmer for about 5 minutes until thick.
4. Remove ribs from the pan and place in a large baking dish, coat with half the barbecue sauce. Braai for 5 minutes on each side and serve with the rest of the barbecue sauce.
If you decide to bake it in the oven, cook under a hot grill until the ribs are cooked.
3 kg pork ribs
2 onions
1 bulb of garlic, unpeeled and top sliced off
A generous pinch of salt
For the barbecue sauce:
60 g sugar
4 tablespoons dark soy sauce
4 tablespoons tomato sauce
4 tablespoons honey
4 garlic cloves, peeled and chopped
1 tablespoon dried English mustard
2 teaspoons tabasco sauce
How to prepare:
1. Cut the ribs into manageable pieces and put in a large saucepan with the onions, garlic and salt. Add enough cold water to cover. Bring to boil and reduce the heat then let it simmer for about 1hour until the meat is tender.
2. Before the ribs are cooked, light your braai.
3. Whisk all the ingredients for the barbecue sauce together in a saucepan. Bring to boil over a high heat, then reduce the heat and simmer for about 5 minutes until thick.
4. Remove ribs from the pan and place in a large baking dish, coat with half the barbecue sauce. Braai for 5 minutes on each side and serve with the rest of the barbecue sauce.
If you decide to bake it in the oven, cook under a hot grill until the ribs are cooked.
Brandy glazed Ribs
Ingredients
2 racks of pork ribs, halved lengthwise
70ml brandy
60ml red wine vinegar
½ cup loose brown sugar
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
1 teaspoon hot English mustard
1 teaspoon grain mustard
4 cloves of garlic, chopped
Optional 2 red or green fresh chillies, chopped
Method
Mix all the coating ingredients together well.
Place the ribs in a dish and pour over the coating sauce, making sure the ribs are well covered.
Refrigerate the ribs for 2-4 hours, then remove and place on a baking tray.
Pre-heat oven to 200 deg C and roast the ribs for about 30 minutes (depending on size), turning occasionally, until cooked through and nice and sticky.
Finish on on the braai
2 racks of pork ribs, halved lengthwise
70ml brandy
60ml red wine vinegar
½ cup loose brown sugar
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
1 teaspoon hot English mustard
1 teaspoon grain mustard
4 cloves of garlic, chopped
Optional 2 red or green fresh chillies, chopped
Method
Mix all the coating ingredients together well.
Place the ribs in a dish and pour over the coating sauce, making sure the ribs are well covered.
Refrigerate the ribs for 2-4 hours, then remove and place on a baking tray.
Pre-heat oven to 200 deg C and roast the ribs for about 30 minutes (depending on size), turning occasionally, until cooked through and nice and sticky.
Finish on on the braai
Pork Tenderloin
Ingredients
DirectionsTrim the pork tenderloin of any excess fat and silver skin.
Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Or if using the fresh garlic and chillies blend them altogether. I taste it at this stage as sometimes it can taste to much of lime. Watch out cos you have the chillies there.
Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
Remove the tenderloin from the bag and allow to sit at room temperature while preparing the braai. Remove the reserved marinade from the refrigerator.
Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes.
Remove the tenderloin from the braai and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with corriander and serve.
- 1 whole pork tenderloin, approximately 1 pound
- 1 lime, zest finely grated
- 1/2 cup freshly squeezed lime juice
- 1/4 cup honey
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder or 3 cloves of fresh garlic
- 1 chipotle chile pepper in adobo sauce (see marinades section)
- 1 teaspoon vegetable oil
- 1 tablespoon chopped fresh corriander leaves
DirectionsTrim the pork tenderloin of any excess fat and silver skin.
Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Or if using the fresh garlic and chillies blend them altogether. I taste it at this stage as sometimes it can taste to much of lime. Watch out cos you have the chillies there.
Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
Remove the tenderloin from the bag and allow to sit at room temperature while preparing the braai. Remove the reserved marinade from the refrigerator.
Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes.
Remove the tenderloin from the braai and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with corriander and serve.
Pork Chop Jerk
Jerk Seasoning:
Preparation:
Mix together Jerk Seasoning into a paste. Coat over the pork. Marinade in a fridge for min 1 hr.
Cook the pork to your liking. Enjoy
Serve pork with papaya slices and banana chutney mixture on the side.
- 1/4 cup (8oz) corriander
- 3 tablespoons water
- 3 tablespoons fresh ginger, minced
- 2 tablespoons whole black peppercorns
- 1 tablespoon ground allspice
- 1 tablespoon brown sugar
- 2 cloves garlic
- 1/2 teaspoon cayenne
- 1/4 teaspoon coriander
- 1/4 teaspoon nutmeg
Preparation:
Mix together Jerk Seasoning into a paste. Coat over the pork. Marinade in a fridge for min 1 hr.
Cook the pork to your liking. Enjoy
Serve pork with papaya slices and banana chutney mixture on the side.
- 2 papayas, peeled, seeded and cut into slices
- 1 banana, chopped
- 3/4 cup mango chutney
- 1/4 cup lime juice
- 3 tablespoons unsweetened coconut flakes
- 2 tablespoons sugar
Thai Pork Kebabs
Ingredients
- 200ml/7fl oz carton of coconut cream
- 1 heaped tbsp Thai green curry paste
- 2 tsp light muscovado sugar
- ½ lime, juice only
- 2 tsp Thai fish sauce or light soy sauce
- 800g/1¾lb lean pork (fillets are particularly tender or you could use porksteaks or thick boneless chops)
- 3 medium red onions, cut into 12-18 wedges
- 3 limes, cut into 12 wedges
- Mix together the coconut cream, curry paste, sugar, lime juice and fish or soy sauce in a non-metallic bowl. Cut the pork into about 2.5cm/1in cubes and stir into the sauce. Leave to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every so often.
- To make up the kebabs, thread pieces of pork on to six long metal skewers, alternating with red onion and lime wedges until all have been used up.
- Place the kebabs over medium-hot coals for about 10 minutes, brushing generously with any marinade for the first 5 minutes, and turning every so often until golden and succulent.
Herby Pork Fillet
Ingredients
Preparation method
Cut a horizontal slit lengthwise halfway into the pork fillet, but don't cut all the way through.
Rub tenderloin with olive oil.
Insert garlic into the slit.
Press thyme and rosemary into slit.
Sprinkle fillet with salt and pepper.
Preheat the braai to a medium-high heat.
Lightly oil the cooking grate.
Place pork on braai.
Cook approximately 1 hour, turning every 15 minutes,
- 1 whole pork fillet
- 4 tablespoons olive oil
- 3 cloves garlic, chopped
- small handful chopped fresh thyme
- small handful chopped fresh rosemary
- salt and freshly ground black pepper to taste
Preparation method
Cut a horizontal slit lengthwise halfway into the pork fillet, but don't cut all the way through.
Rub tenderloin with olive oil.
Insert garlic into the slit.
Press thyme and rosemary into slit.
Sprinkle fillet with salt and pepper.
Preheat the braai to a medium-high heat.
Lightly oil the cooking grate.
Place pork on braai.
Cook approximately 1 hour, turning every 15 minutes,
Pork Satay
ingredients:
1 kg pork, sliced thinly
60 g fresh galangal
4 stalks lemongrass
20 g (1/3 cup) coriander seeds
5 g fresh turmeric
175 g sugar
2 tbsp lime juice
1/4 cup sweet soy sauce
2 tsp salt
50 bamboo skewers
directions:
Grind galangal, lemongrass, coriander seeds and turmeric till fine
Mix pork slices, spice paste, sugar, lime juice, soy sauce and salt in a big bowl. Marinade for 2 - 4 hours in the fridge, covered
Cut the sliced meat into thinner strand and thread it on to bamboo skewers. The technique of skewing is very important to get moist satay. Use circular motion to thread it into skewer to get the meat as thick as possible on every part of the skewer
Grill on open fire (using charcoal on a satay griller, if possible) 5 minutes each side. Place the satays close together so that the moisture doesn't dry out while grilling
When grilling pork satay, make sure all part of satay, from bottom till tip, is all browned evenly. When the bottom to top is browned, the tip is always slightly burnt. Cut the burnt part with a pair of scissors before serving
Notes
Substitute the pork with either beef or chicken. Beef needs longer marinade time, chicken needs less time.
Pour the rest of the marinade liquid on the satays when grilling.
Serve with cut cucumbers and shallots
1 kg pork, sliced thinly
60 g fresh galangal
4 stalks lemongrass
20 g (1/3 cup) coriander seeds
5 g fresh turmeric
175 g sugar
2 tbsp lime juice
1/4 cup sweet soy sauce
2 tsp salt
50 bamboo skewers
directions:
Grind galangal, lemongrass, coriander seeds and turmeric till fine
Mix pork slices, spice paste, sugar, lime juice, soy sauce and salt in a big bowl. Marinade for 2 - 4 hours in the fridge, covered
Cut the sliced meat into thinner strand and thread it on to bamboo skewers. The technique of skewing is very important to get moist satay. Use circular motion to thread it into skewer to get the meat as thick as possible on every part of the skewer
Grill on open fire (using charcoal on a satay griller, if possible) 5 minutes each side. Place the satays close together so that the moisture doesn't dry out while grilling
When grilling pork satay, make sure all part of satay, from bottom till tip, is all browned evenly. When the bottom to top is browned, the tip is always slightly burnt. Cut the burnt part with a pair of scissors before serving
Notes
Substitute the pork with either beef or chicken. Beef needs longer marinade time, chicken needs less time.
Pour the rest of the marinade liquid on the satays when grilling.
Serve with cut cucumbers and shallots
Asian-style pork tenderloin
Ingredients:
Mix soy sauce, wine, onions, garlic, pepper and ginger together.
Place tenderloin in a flat baking dish and pour marinade over top.
Let sit overnight.
Preheat grill for medium high heat.
Braai the tenderloin over medium flame reserving marinade.
While the tenderloin in grilling, strain marinade and boil on high heat for 5 minutes.
When the tenderloin is done remove from grill and pour marinade over it.
- 2 pounds pork tenderloin
- 1/2 cup soy sauce
- 1/2 cup white wine (optional)
- 4 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon ground black pepper
Mix soy sauce, wine, onions, garlic, pepper and ginger together.
Place tenderloin in a flat baking dish and pour marinade over top.
Let sit overnight.
Preheat grill for medium high heat.
Braai the tenderloin over medium flame reserving marinade.
While the tenderloin in grilling, strain marinade and boil on high heat for 5 minutes.
When the tenderloin is done remove from grill and pour marinade over it.