The last weekend before school starts definitely deserves a braai, and what better to celebrate this weekend with some sticky ribs with a pineapple and soy glaze. This recipe requires overnight marinating but trust me, it is totally worth it.
- 1.5 kg rib racks (lamb, pork or beef) – we love pork ribs
- 2 bay leaves
- 5 peppercorns
- 3 parsley stalks
- 2 cloves garlic, unpeeled
- 1 cup Smooth Apricot Jam
- ¼ cup soya sauce
- 2 tbsp. brown sugar
- 2 tbsp. white wine vinegar
- 2 garlic cloves, minced
- 1 tsp. ginger
- Salt and pepper to taste
- tsp (or less) cayenne pepper
- 1 can Pineapple Rings in Syrup, drained, juice reserved
- Preheat oven to 180˚C.
- Place the racks in a single layer in a roasting tray.
- Cover the racks with water and add the bay leaves, peppercorns, parsley and garlic.
- Tightly cover the roasting tray with foil and cook for 1 hour.
- Meanwhile prepare the basting by mixing together all the remaining ingredients, including the pineapple juice.
- Keep the pineapple rings separate.
- Remove the rib racks from the oven and drain.
- Pour over the pineapple glaze, cover with cling film and refrigerate overnight.
- Remove the ribs from the marinade.
- Keep ¼ cup of the marinade to use during cooking.
- Return the remaining marinade to a small saucepan and reduce over a low heat until thickened.
- Braai the ribs over hot coals, basting with the extra glaze as they cook.
- Braai the pineapple rings on each side.
- Slice the racks into ribs and smother them in the hot glaze.
- Serve with the pineapple rings