BEV’S DIVINE SPARE RIBS

12 pieces of pork rib (± 2 kg)

STOCK

Water, salt, pepper, sweet basil, oregano, bay leaves, garlic and ginger

SAUCE / MARINADE

125 ml honey

90 ml soya sauce

90 ml tomato sauce

125 ml white vinegar

A few drops of Tabasco sauce

6 cloves of garlic, crushed

Juice of one orange

10 ml mustard powder

5 ml paprika

Salt and pepper to taste

• Bring all the ingredients for the stock to the boil.

• Pre-cook spare ribs in the stock for about 15 minutes.

• For the marinade put all the ingredients for the sauce into a big pot and bring to the boil.

• Add the pre-cooked, warm ribs to the marinade and boil for another 15 minutes.

• Cool down and refrigerate overnight.

• Braai on medium coals until browned and tender, or grill in the oven or freeze for later use.

Discover more of Antoinette's delicious recipes in Life on a Table

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