Recipe/ Southern African Food

Rooibos Spare Ribs

I am not entirely sure whether I can take all the credit for discovering the delight that is spare ribs with this sticky, sweet and chilli glaze. I believe my husband is the one who discovered  the Southern style glaze for the pork ribs, and since learning it, I have not turned my back on this recipe; it is absolutely delicious. Over the years I have made minor variations and now I have made my own variation of the glaze that works every time. I am happy to share my recipe with you.

This glaze works very well with ribs that have been boiled gently for an hour. Now, I get asked the question, why boil the ribs? I think it is because the sauce is sweet, if the ribs are grilled for too long, sauce may burn. Not too sure, but I tried it this way and the ribs were magnificent. Does anyone want to try it without pre-boiling?)

 

Ingredients

  • 8 to 2kg spareribs
  • 1 rosemary sprig
  • 1/2 cup sugar
  • ¼ cup water
  • 1/4 cup red wine vinegar
  • 2 rooibos tea bags
  • 1/4 cup orange juice
  • 1/4 cup ketchup
  • 2 garlic cloves, minced
  • 1 tablespoon Tabasco sauce
  • 1/2 teaspoon salt

Preparation

  1. Cover the spare ribs and rosemary sprig in water and heat to the boil in a saucepan. Reduce heat to low; cover and simmer 1 hour or so.
  2. Meanwhile, heat rooibos syrup, ketchup, vinegar, orange juice, garlic, Tabasco sauce and salt to boiling in a small saucepan over high heat. Reduce heat to low; simmer, uncovered, 5 minutes or until mixture is thickened. (I honestly leave it to thicken a little longer so it is well and truly sticky!)

Preheat grill to medium (I preheat to BURN!) or preheat oven to 230 degrees C (I converted from 450 Fahrenheit). Place ribs on rack on grill or pan. Brush ribs with rooibos syrup sauce. Cook 20 minutes or until heated through, brushing occasionally with rooibos syrup mixture and turning once.

Did you like this recipe? Follow me  @myburntorange on Instagram for my latest recipe inspirations.

  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 4

 

 

 

 

 

Rooibos Spare Ribs
Recipe Type: Main
Cuisine: African
Author: Freda
Prep time:
Cook time:
Total time:
Serves: Serves 4
An African inspired twist on spare ribs by using redbush tea (rooibos). This will leave you licking your lips like crazy.
Ingredients
  • 8 to 2kg spareribs
  • 1 rosemary sprig
  • 1/2 cup sugar
  • ¼ cup water
  • 1/4 cup red wine vinegar
  • 2 rooibos tea bags
  • 1/4 cup orange juice
  • 1/4 cup ketchup
  • 2 garlic cloves, minced
  • 1 tablespoon Tabasco sauce
  • 1/2 teaspoon salt
Instructions
  1. Cover the spare ribs and rosemary sprig in water and heat to the boil in a saucepan. Reduce heat to low; cover and simmer 1 hour or so.
  2. Meanwhile, heat rooibos syrup, ketchup, vinegar, orange juice, garlic, Tabasco sauce and salt to boiling in a small saucepan over high heat. Reduce heat to low; simmer, uncovered, 5 minutes or until mixture is thickened. (I honestly leave it to thicken a little longer so it is well and truly sticky!)
  3. Preheat grill to medium (I preheat to BURN!) or preheat oven to 230 degrees C (I converted from 450 Fahrenheit). Place ribs on rack on grill or pan. Brush ribs with rooibos syrup sauce. Cook 20 minutes or until heated through, brushing occasionally with rooibos syrup mixture and turning once.

You Might Also Like

2 Comments

  • Reply
    Bibi Van Heerden
    July 13, 2016 at 12:21 am

    Sounds delicious! We drink Rooibos tea all the time, and use it for cooking & baking, as well.

    • Reply
      Freda
      July 14, 2016 at 11:00 pm

      Thanks for your your comment Bibi. I love that rooibos is so accesible the world over these days.

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    %d bloggers like this: