
1 minute read
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.

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