Hierdie resep is aan my verskaf deur n vriend wat n bekende restaurant in Parow besit het voor dit in puin gelê is.Het nog nooit weer sulke ribs gehad nie.
12 Pork loin ribs. Ask butcher make the meatiest cuts for you.
1 large pot boiling water with half cup vinegar(white) and two bay leaves in it.
Boil the ribs water for about 20 min and remove to dry and cool.
For the marinade:
2 tablespoons olive oil
1 large onion fine chopped
2 x 400 g tins chopped tomato
3 garlic cloves crushed
1 teaspoon tobasco or any other hot sauce
50 g muscovado or soft brown sugar
4 tablespoons malt vinegar
3 tablespoons worcester sauce
1 tablespoon tomato paste
2 teaspoon chinese five spice
1 teaspoon ground cumin
Sea salt and ground pepper to taste.
Fry onions till soft and stir in the rest of the ingredients. bring to the boil and reduce heat to simmer for approximately 30 min of until thickened and let cool. Do not pour the marinade on your riba before grilling. Left over marinade can be bottles and kept in fridge.
Braai you ribs on gas or over coals for about 10-15 minutes depending on the thickness of the ribs. Baste with the marinade from time to time ensuring the marinade does not burn.
Jy behoort die bene uit die vleis te kan trek as dit gaar is. Pasop vir te min maak.
Bedien met bykos van jou keuse, maar chips gaan altyd goed saam.
bron: Franco Dippenaar
