Last Updated on May 30, 2021
Today’s the first day the sun has really come out this May. At last it feels like summer is on its way. Which means it’s definitely time to light up the barbecue. Originating from the Southern Hemisphere, a good portion of my meals growing up were cooked over the fire (braai as we call it). And a lot of the dishes were creative and a serious step above your everyday barbecue fare. So I feel that this sort of cooking is in my bones and I love coming up with creative ways to cook meat, fish and vegetables over flames.
Ribs are a braai favourite and they need a good marinade. It’s an easy way to add flavour and helps tenderise the meat, too. I used the Even Flow Chilli sauce from Orriss & Son as my base. David Underwood, the founder of Orriss & Son has been a chef for over 20 years. Using his time wisely during Lockdown, he has created a new range of hand-crafted, fermented chilli sauces which are made in small batches. And they’re delicious too. You can read about the tasty vegetable rice I made using the Jalapeno Nettle sauce from the range here.
Start by mixing together the Even Flow Chilli sauce with chopped fresh ginger, cider vinegar and soya sauce.
Brush the ribs generously with the marinade mixture. Leave to absorb all the flavours for at least four hours, overnight is best. Turn the ribs several time and keep coating with the marinade.
Place the ribs on the grill and cook for about 25 minutes, basting regularly. Test if the pork is cooked through by slicing off one of the ribs.
Serve your marinated pork spare ribs with tomatoes and fresh basil drizzled with olive oil and a bowl of Even Flow on the side for extra dipping.
Find out more about Orriss & Son sauces here
Here’s a printable recipe for you. Light up your barbecue now and get cooking!
Marinated pork spare ribs with chilli and ginger
- 1 kg pork spare ribs
- 100 ml Even Flow chilli sauce by Orriss & Son
- 2 tbsps fresh ginger peeled and chopped
- 25 ml cider vinegar
- 50 ml soy sauce
- Mix together the chilli sauce, fresh ginger, soy sauce and cider vinegar. Coat the ribs generously with them and marinate for at least four hours, preferably overnight.
- Cook the ribs on a medium grill for about 25 minutes until cooked through and blackened on the outside.
- Serve with your choice of vegetable or salad