Pork Main

Braai spiced pork ribs

Name: Spicy grilled pork ribs recipe
Yield: 6
Ingredients: 4 (3.5kg total) full racks meaty pork ribs; 240g chutney; 40.00 ml each malt vinegar; 3 limes, halved; 60g brown sugar; 40.00 ml smoked paprika; 20.00 ml each cumin; 3 tsp each onion powder and salt flakes; 1 tsp chilli or cayenne powder

Rate now

Jump to recipe

by Warren Mendes

delicious. team

Nov 17, 2023

“A braai will almost always have meat as a centrepiece, so having a great spice rub is key. This rub can be used for so many meats, like lamb chops, butterflied chicken or even a piece of eye fillet. Here, it provides the foundation for some finger-licking ribs, slow-cooked in the oven and charred on the braai.” – Warren Mendes

4 (3.5kg total) full racks meaty pork ribs
3/4 cup (240g) fruit chutney (South African Mrs H. S Ball’s chutney is best)
2 tbs each malt vinegar and extra virgin olive oil
3 limes, halved

Spice mix

1/4 cup (60g) brown sugar
2 tbs smoked paprika
1 tbs each cumin and coriander seeds, crushed in a mortar and pestle
3 tsp each onion powder and salt flakes
1 tsp chilli or cayenne powder

Method

1.

Preheat oven to 180°C/160°C fan-forced. For the spice mix, combine all ingredients in a small bowl. Create two large parcels for the ribs. Place two large pieces of foil, overlapping at the centre, onto a work surface. Top with a large piece of baking paper at the centre and place 2 racks, side by side, on top of the baking paper. Repeat process with remaining racks, then rub spice mix all over ribs, reserving 1 tbs for basting.
2.

Place another large sheet of baking paper over tops of ribs, followed by a large piece of foil. Fold underside layers of foil up and over ribs to completely cover, scrunching ends to tightly seal (you don’t want any steam to escape).
3.

Place each rack parcel onto a large baking tray and bake in oven for 2 hours, swapping trays between shelves halfway, or until very tender when tested with a fork. Remove rack parcels and unwrap. Preheat barbecue over medium heat.
4.

Combine chutney with the reserved spice mix, vinegar and oil in a jug, whisking with a fork until well combined. Cook the ribs on the barbecue for 15 minutes each, basting and turning every 5 minutes or until caramelised (see note). Make sure you use large tongs to do this so you don’t break up the delicate ribs.
5.

Add the lime halves, cut-side down, to the barbecue for the final 5 minutes, alongside the last batch of ribs. Squeeze grilled limes all over ribs. Serve.

Rate now

Recipe Notes

If you’re running out of space on your barbecue, ribs can be cooked in batches. Cover each cooked batch with foil to keep warm. You can also cook ribs under an oven grill set to high. Place on a large baking tray in a single layer and grill on the middle oven shelf for 10 minutes, turning and basting every 3 minutes until caramelised.