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Braai Basting Sauce

The festive season is all about family time, and what better family time do we as South Africans know than a good and proper BRAAI.  This basting sauce is amazing, works with any type of meat, red, white, and especially some yummy pork ribs.

Makes about 1 litre


  • 400g treacle sugar/caramel sugar
  • 400ml soy sauce
  • 300ml balsamic vinegar
  • 8 bay leaves
  • 5 Tbsp of paprika
  • 1 – 2 tsp peri-peri
  • 5 tsp of garlic flakes
  • 5 tsp of mixed dried herbs
  • 80 ml of tomato paste
  • smoked flavour tabasco (optional and to taste)


  • In a saucepan, heat the sugar, soy and balsamic vinegar over moderate heat.
  • Allow the sugar to dissolve before adding the remaining ingredients.
  • Cook the sauce for 5 minutes or until thickened.
  • Allow to cool down.  
  • You can marinate your pork ribs in this mixture or use it as a basting for meat on the braai.
  • Baste your meat regularly and turn the meat regularly to prevent the marinade from burning.

Married to my soulmate & mother of two, professional chef/hospitality lecturer & foodie writer for this website.

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