Sticky Iron Brew Ribs

Sticky Iron Brew Ribs

Sweet, sticky, juicy ribs – no outdoor Christmas celebration would be complete without them. We added Iron Brew to the marinade recipe here and it definitely lends a gorgeous but subtle fruity flavour to the mix. A really good tip to keep in mind is to let the ribs marinade in the fridge overnight. That way, the meat will start absorbing the flavours well in advance. And remember, the more layers of baste you add as you braai, the stickier the ribs will get.

Serves: 4

Ingredients

1.5 kg lamb spare ribs (can also use pork or beef)
1 tsp. lamb and steak spice
Salt and pepper, to taste
1 cup Iron Brew cold drink
¼ cup tomato sauce
¼ cup chutney
¼ cup balsamic vinegar

Method

1. Pour Iron Brew into a saucepan over medium heat.
2. Add balsamic vinegar and reduce until thickened to a sticky baste.
3. Add chutney and tomato sauce.
4. Reduce further to a sticky baste.
5. Rub ribs with lamb spice and black pepper.
6. Place a single sheet of heavy-duty tin foil on a braai with hot coals.
7. Baste sticky sauce over ribs and place on braai.
8. Keep on basting ribs and turn until nearly cooked after approximately 30 minutes.
9. Remove from fire and cut into strips.
10. Place strips back onto the braai (onto sides) and keep on basting.
11. Add salt to taste.

Tip and variations:

1. Precook ribs in oven of 180°C for an hour before placing on braai.
2. Replace Iron Brew with Coke.
3. Be sure to braai the ribs over medium coals and keep basting the meat as you braai. If you put too much marinade on in the beginning you could end up burning the outer layer of the meat.


Recipe supplied Kanaän Produce of Promise