Braai-Style Baby Back Ribs with Homemade South African Marinade
Skip the store-bought sauce. This easy homemade marinade turns baby back ribs into a sticky, fall-off-the-bone braai favourite.
Ingredients
- 2 racks baby back ribs pork, beef or lamb
- 1 cup All Gold tomato sauce
- 50ml Worcestershire sauce
- 50ml Mrs Ball's Original chutney
- 1 tsp Aromat
- 1 tsp Safari vinegar
- 1 cup water
- salt and pepper to taste
Instructions
- Make the marinade. In a bowl, whisk together the tomato sauce, Worcestershire sauce, chutney, Aromat, Safari vinegar, and water until fully combined. Season with salt and pepper to taste.
- Marinate the ribs. Coat the ribs generously in the marinade. For the deepest flavour, let them marinate for up to 12 hours in the fridge — though even a short marinating time will still deliver great results.
- Reserve some marinade. Set aside a portion of the marinade to use for basting later; don't use it all up on the initial coating.
- Braai the ribs. Place the ribs over the coals and cook, turning frequently to prevent the sugars in the marinade from burning. Baste regularly with the reserved marinade as they cook.
- Serve. Once the ribs are cooked through and beautifully caramelised, remove from the heat and serve immediately.Enjoy! Eet Lekker!