These are those wonderful sweet ribs that you find at the steak houses in South Africa. They bring you just a great big rack of spare ribs and perhaps some garlic bread and you eat with your fingers. I love making this type of thing from time to time. These need a bit of marinating beforehand.
Heat the butter in a wide non-stick saucepan and sauté the onion over gentle heat until softened but not browned. Add the rest of the ingredients (except the ribs) and
Put the ribs and the sauce in a large ovenproof dish so that they fit quite compactly and leave them in the fridge for at least a few hours.
The ribs are best cooked over a barbecue. Either heat a gas barbecue to medium-high or heat your coals. If using coals, let them begin to die down, making sure there are no flames as you don’t want to burn the meat. Scrape off any excess marinade and barbecue the ribs until they are deep golden on both sides and charred in some places. Check that the pork is cooked all the way through to the bone. If there are any really thick ribs, cut them up individually and put them back over the coals.
Remove the ribs from the grill and put them back into the marinade in the dish. Add
© 2004 All rights reserved. Published by Murdoch Books.