Ultimate Braai Master by Justin Bonello

Author:Justin Bonello [Lombard, Justin Bonello ; Helena]
Language: eng
Format: epub
Tags: Justin Bonello goes on yet another adventure across the length and breadth of southern Africa, sharing the ins and outs of road-tripper life. Join him and his friends on a culinary journey into landscapes where there are no fences and no rules. This is a road trip filled with endless car rides, endless playlists, dodgy small town bars and gastronomic treasures hidden in-between. This book is for every braai-loving, dust-kicking crazy heart and ‘wanderluster’ out there, whether your ideal braai spot is on the banks of the mighty Orange River, on the white beaches of the West Coast or around blazing fires under the night skies of the Namibian desert. This is your invitation to get in your car, take a ride with us and braai mouthwatering dishes in places many people only get to dream about. Warning: It gets a little bumpy, so fasten your seatbelts, pack your sunscreen and embrace the great outdoors!
ISBN: 978-1-41520-876-2
Publisher: Penguin Random House South Africa
Published: 2015-06-11T22:00:00+00:00

The first thing you’re going to do is to get all the brine ingredients in a big cast-iron pot, then pop the ribs inside. Place the pot over moderate coals and bring to a simmer for about 45 minutes or until the meat is tender (but not falling off the bones!). Take the pot off the coals and let the ribs rest in the brine while you make the basting sauce.

Put all the ingredients in a fireproof pan over moderate coals and reduce until the basting sauce is nice and sticky – similar to the consistency of caramel. Have a taste and adjust the sauce until you have just the right balance of sweet and sour flavours. If it’s too sweet, add more vinegar, or too sour, add more honey.

Remove the ribs from the brine and place in a large braai-bak, then pour all that lovely sauce over them and keep to the side until you’re ready to braai.

Braai the ribs over moderate coals for about 15 minutes, turning them often and brushing with basting sauce to turn them into finger-licking, perfectly sticky ribs.

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