Pork Ribs with BBQ Sauce & Charred Lemons
Sweet, Sticky and Smoky, exactly what you want in a rib. The charred lemons add acidity to cut through all the richness.
- Serves: 6 |
- Difficulty: moderate
- Prep Time : 24:5 hours |
- Cook Time : 1:45 hours
2 racks pork ribs
olive oil for drizzling
Cape Herb & Spice Smokehouse BBQ Seasoning
3 lemons, halved
Cape Herb & Spice Atlantic Sea Salt and Black Pepper Grinders
heavy duty foil
2 Tbsp (30 ml) olive oil
1 garlic clove, finely chopped
2 C (500 ml) Coke
½ C ( 125 ml) tomato sauce
¼ C (60 ml) chutney
¼ C (60 ml) Worcestershire sauce
¼ C (60 ml) apple cider vinegar
2 Tbsp (30 ml) Cape Herb & Spice Smokehouse BBQ Seasoning
zest and juice of 1 lemon
2 spring onions, thinly sliced (green part only)
Place the ribs into a large container and pour in 1,5 L of Coke or enough to cover the ribs (reserve 2 cups for the marinade). Close the container and place into the fridge overnight. The next day, remove the ribs and discard the Coke.
Preheat the oven to 180 ºC.
Prepare two pieces of foil, each large enough to wrap a rack. Drizzle each rack with olive oil and then rub Cape Herb & Spice Smokehouse BBQ Seasoning generously on both sides. Wrap the ribs in foil and place them onto a baking tray. Bake the ribs for 1 ½ hours, then remove the tray from the oven and let the ribs cool in the foil.
Place a medium-sized pot over medium-high heat. Heat the olive oil then fry the onion until it begins to soften and colour. Add the garlic and fry for a minute until fragrant. Add the rest of the ingredients and whisk well to combine. Simmer the sauce for 15-20 minutes to reduce by a third.
Build a medium-sized fire and let it burn down to coals. Braai the ribs for 2 minutes a side, then baste with BBQ sauce and continue braaiing for 3-4 minutes per side, basting with each turn until the ribs are caramelised slightly and charred. At the same time, place the lemons cut side down onto the grid and braai until they are charred.
Remove the ribs from the fire and allow to rest for at least 8 minutes before slicing. Garnish with sliced spring onion and serve with charred lemons for squeezing over. Serve the remaining BBQ sauce on the side for drizzling.