OnTap Magazine

TENILLE SWANEPOEL There’s nothing I love more than juicy spare ribs for a lazy lunch. This recipe is ridiculously easy and allows for tender meat that literally falls off the bone. INGREDIENTS 2 racks pork spare ribs 1 bottle (330ml) Darling Brew Slow Beer (or you can use your favourite brew) 400ml Braaidsmaid Sticky Ribs Marinade (or another quality braai marinade) 250ml sticky brown sugar 2 tsp Italian herbs 2 tbsp paprika salt and black pepper to taste METHOD Peel the membrane off the back of each rack of ribs. Or ask your local butcher to do this for you – they’re nice like that. To make your marinade, mix together the beer, sugar, Italian herbs, paprika, salt and black pepper with the Sticky Ribs marinade. Place ribs in a large dish. Pour the beer marinade over the ribs. Turn them around a few times to make sure that they are generously coated. Cover the dish with cling film and place in the fridge. Let the ribs rest in the marinade for about eight hours, turning them a few times to make sure they’re fully coated. Braai over hot coals, turning every five minutes until cooked. This will be about 20-30 minutes, depending on the temperature of the braai. A tell-tale sign is when the meat is pulling away from the bone. For extra flavour and stickiness, use more Braaidsmaid Sticky Ribs Marinade as a basting sauce while you’re braaiing them. Let the ribs rest for a few minutes before cutting and serving. Serve with coleslaw and a sweet mustard sauce. BEER MEETS FOOD 54 | Spring 2021 | ontapmag.co.za