Ingredients

Method

• 1 kg pork rib rack
• 1 cup Woolworths sticky rib marinade
• For the potato salad:
• 1/2 cup Greek-style yoghurt
• 1 lemon, juiced
• 2 t Dijon mustard
• 500 g fingerling potatoes, boiled (alternatively, use baby potatoes)
• 1 bulb fennel, thinly shaved
• 100 g radishes, quartered
• 30 g chives, chopped
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Braai the ribs over an open fire, basting regularly with the marinade.

Combine the yoghurt, lemon juice and mustard, then toss with the remaining potato salad ingredients.