If you can, have two fires burning so you can add coals as needed. Keep your fire on the small side – if the pot gets too hot you will burn the food and no-one wants that to happen to these mouthwatering smoky ribs in beer.
Serves 4
Prep Time: 40 minutes
Cooking Time: 2 hours
Ingredients
- 1 T olive oil
- 2 onions, roughly chopped
- 4 garlic cloves, roughly chopped
- 4 carrots, roughly chopped
- 2 dried chillies, chopped
- 1 x 70 g can tomato paste
- 2 x 400 g cans tomatoes
- 1 kg pork loin ribs
- 2 x 340 ml bottles beer or milk stout
- 150 g treacle sugar
- Baked potatoes, for serving
- For the chilli-and-mint salsa:
- 2 green chillies, seeded
- 2 t mint, roughly chopped
- 2 t rice wine vinegar
- 2 t caster sugar
- Sea salt and freshly ground black pepper, to taste
Instructions
- Soften the onions, garlic, carrots and chilli in the olive oil in a heavy-based, cast-iron pot or potjie over the coals.
- Add the tomato paste and canned tomatoes and simmer for 10 minutes. Add the ribs and beer or stout. Cover and simmer for 1 hour, mixing halfway to coat the ribs.
- After 1 hour, check whether the ribs are cooked, they should be tender but not falling off the bone.
- Remove the ribs from the pot, strain, and return the juices to the pot. Simmer until reduced, then add the sugar and caramelise until syrupy.
- Use this sauce to baste the ribs while braaiing. Serve with the chilli-and-mint salsa and potatoes.
Recipe Courtesy of Woolworths Taste and Hannah Lewry