Braai

STICKY BBQ PORK RIBS & CHARRED CORN

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A crowd-pleasing rib platter with a smoky glaze and buttery corn.

Clock Outline

PREP 10 MIN.

Cooking Pot Outline

COOK 25 MIN.

Person Outline

SERVES 4-6

INGREDIENTS

  • 2kg pre-cooked SPAR Butchery pork ribs
  • 180ml SPAR Barbecue sauce
  • 30ml SPAR Honey
  • 15ml SPAR Lemon juice
  • 6 SPAR Freshline corn cobs
  • 40g SPAR Butter, melted
  • Smoked paprika
  • SPAR Salt and Black Pepper, to taste

CHEF’S TIP

Keep some sauce aside for brushing on during the final few minutes of cooking.

HOW TO MAKE IT

  1. Mix the barbecue sauce, honey and lemon juice. Brush half over the ribs.
  2. Combine the melted butter and paprika and brush over the corn.
  3. Braai the ribs over medium-low coals for 20–25 minutes, turning often and brushing with the remaining glaze.
  4. Braai the corn alongside for 10–12 minutes until tender and lightly charred. Ensure the ribs are heated through before serving.

GOOD TO KNOW

  1. Freezer friendly? YES
  2. Leftovers? – Refrigerate for up to 3 days.

PERFECT PAIRING

PINOTAGE

Smoky fruit and spice pair naturally with sticky barbecue flavours.

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