African
African - Southern African and Braai
South African Smoked Pork Ribs with Sweet Peach Chutney
Chef's Menu Description
Tender, fall-off-the-bone ribs dry-rubbed with signature spices and basted on the grill with a sticky, caramelised glaze.
Ingredients
- • 800g prime beef, mutton, lamb chops, farm chicken, or fresh Cape fish
- • 3 tbsp sunflower oil or butter
- • 2 medium onions, finely chopped
- • 3 garlic cloves and 1 tbsp grated ginger
- • 2 tbsp Cape Malay curry powder, Durban masala, or peri-peri spice blend
- • 2 tbsp Mrs Ball's peach chutney or apricot jam
- • 2 ripe tomatoes, diced
- • 1.5 cups rich beef broth, wine, or coconut milk
- • Fresh bay leaves and sprigs of thyme or rosemary
- • 1 tsp sea salt and freshly cracked black pepper
Preparation Steps
1
Phase 1
Heat oil in a heavy cast iron potjie or over open braai embers; brown seasoned meat thoroughly.
2
Phase 2
Add chopped onions and garlic; sauté until golden, then fry curry spices and chutney for 2 minutes to release oils.
3
Phase 3
Pour in broth, wine or coconut milk with diced tomatoes and herbs; cover with heavy iron lid and simmer slowly for 45-60 minutes.
4
Phase 4
Uncover in the final 10 minutes to allow the sauce to thicken into a rich, glossy gravy.
5
Phase 5
Serve hot accompanied by steaming pap, fluffy yellow rice, or warm vetkoek.