Sticky Ribs with Pineapple and Soy Glaze

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.

Serves 4

Ingredients:

• 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

Method:

1. Preheat oven to 180˚C.
2. Place the racks in a single layer in a roasting tray.
3. Cover the racks with water and add the bay leaves, peppercorns, parsley and garlic.
4. Tightly cover the roasting tray with foil and cook for 1 hour.
5. Meanwhile prepare the basting by mixing together all the remaining ingredients, including the pineapple juice.
6. Keep the pineapple rings separate.
7. Remove the rib racks from the oven and drain.
8. Pour over the pineapple glaze, cover with cling film and refrigerate overnight.
9. Remove the ribs from the marinade.  
10. Keep ¼ cup of the marinade to use during cooking.
11. Return the remaining marinade to a small saucepan and reduce over a low heat until thickened.
12. Braai the ribs over hot coals, basting with the extra glaze as they cook.
13. Braai the pineapple rings on each side. 
14. Slice the racks into ribs and smother them in the hot glaze.
15. Serve with the pineapple rings