Method

Trim spare ribs of excess fat and gristle and place into a plastic bag – separate into two bags if needed. Place all the ingredients for the glaze into a sauce pan over a low heat and cook until steam starts to rise from the pan, stirring frequently. Remove glaze from the heat, allow to cool, then pour into the plastic bag over the ribs. Tie and secure the plastic bag and leave to marinate in the fridge for 2 hours.

Remove ribs from the bag and place onto the braai until the edges start to blacken and the meat begins to pull away from the bone – remember to baste the ribs with the glaze frequently.

Recipes and images courtesy of Robertsons.co.za.

Serve with a glass of Nederburg merlot.