For the most tender, fall-off-the-bone ribs, cook them low and slow over indirect heat and resist the urge to rush. For a smoky, braai-style taste, baste the ribs with the leftover marinade or a little oil while cooking to keep them juicy and caramelised
| Created by | Spinneys |
| Prep time | 15 minutes |
| Marination time | 1+ hour |
| Cook time | 150 minutes |
| Cuisine | South African |
| Diet | Other |
| Preparation | Moderate |
| Calories | 615 |
| Fat | 35g |
| Saturates | 10g |
| Protein | 42g |
| Carbs | 36g |
| Sugars | 11g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the short ribs in a large bowl. Combine the oil, sugar, paprika, coriander, chilli flakes and seasoning in a large bowl to form a paste. Place the ribs in the bowl and toss well to coat completely. Set aside to marinate for at least 1 hour or overnight in the fridge.
Preheat the braai to medium heat. Cook the short ribs low and slow over indirect heat for approx. 1½–2 hours, turning occasionally, until tender.
To make the chakalaka, finely chop the onion and capsicum, then mince the garlic.
Heat the oil in a medium-sized pot, and sauté the onion and capsicum until soft. Add the garlic and curry powder and sauté for a further 2–3 minutes.
Stir in the tomatoes and beans. Simmer for approx. 15 minutes, or until slightly reduced. Season to taste.
Serve the short ribs with the chakalaka.
