Read more: guinea fowl,how to cook,venison,wild bird stew,red wine sauce,fried bream,grilled bream,okavango bream,okavango,botswana,botswana cooking,african cooking,african food,african cuisine,african dishes,pork ribs,how to cook pork,how to cook ribs,how to cook pork ribs,how to cook guinea fowl,how to cook perfect,perfect,tender,spatchcock,spatched,braaied,braai,barbeque,barbecu,barbecued,barbequed,prawns,peri peri prawns,peri peri chicken,mozambique food,mozambique cuisine,air gun hunting,air rifle hunting,gutting The sticky chefs sticky spare wine...and honey...Mmmmm | African Style Cuisine

Tuesday, 17 January 2012

The sticky chefs sticky spare wine...and honey...Mmmmm

In Southern Africa we buy them from Spar, Shoprite, Pick n Pay supermarkets and they look like this....
 The rib above is enough for 2 or 3 servings....South African men size servings that is! Normal people...well I guess 4 could eat that. Anyway...I am going to cook 2 racks, becoz my family ar hogs themselves.

So many people ask and wonder what is the great secret to those melt in the mouth spare ribs you can get at the Spur and Steers franchise restaurants..
The answer is simple. No matter what they say, the ribs are all PRE COOKED. Yup, that all. Add the racks to a large pot of water and simmer for 35 minutes. Dont overcook or else the bone falls out. Remove carefully from the pot and drain. This is also a great way to remove a lot of the fat which everyone say is SO BADASS FOR YOU. So this is health food hey?? Right!! Lets go wild.


2 rack of ribs
Tons of garlic..(like a whole clove. Just smack it with a mallet; its going to be put into the pre-boiling water)
2 tblspns grated fresh garlic
Small sprig of rosemary...(going into the pre-boil water also)
3 large fresh chillies chopped fine. Remove the seeds if you got wimps who dont like hot stuff.
Half Cup of honey
Half cup red wine
good dash of balsamic vinegar
5 or 6 Finely chopped spring onions with the green leaves.


Lay the preboiled ribs out on a baking tray or in silver foil with the edges turned up to catch the drips.
Mix all the ingredients together into a cup along with another cup of the pre-boil liquor. Baste the ribs with a brush and continue to do so every 10 minutes or so for another hour whilst yo roast them in the oven on medium heat.
The secret to success, as always, is attention to detail....fussing over them, basting them, keeping them moist. DONT let them dry out! If they do...cover with silver foil and add some liquor. Turn the heat down.
They should end up looking like this.......


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