Ingredients

Method

• 1.5 kg pork ribs
• sea salt and freshly ground black pepper, to taste
• 1 L pineapple juice
For the BBQ sauce, mix:
• 2 cups tomato sauce
• 150 g brown sugar
• 4 T sriracha sauce
• 4 T teriyaki sauce
• 4 T rice vinegar
• 1 t onion powder
For the creamy corn bake:
• 4 cobs sweetcorn
• 1 T olive oi
• 1 T butter
• 1 onion, finely chopped
• 1 t garlic, crushed
• 1 cup cream
• sea salt, to taste
• 150 g Cheddar, grated
For the slaw:
• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup buttermilk
• 2 T lemon juice
• 1 t freeze-dried dill
• 1 t dried parsley
• sea salt, to taste
• 500 g red cabbage, thinly sliced
• 6 radishes, cut into matchsticks
• 20 g fresh coriander

Method

Ingredients

1. Preheat the oven to 140°C. Season the ribs, then place in a large deep baking tray. Pour over the pineapple juice, cover with foil and bake for 2 hours.

2. Cool and pour off the cooking juices, then baste the ribs with the BBQ sauce.

3. Cook the ribs over medium coals for about 4 minutes on each side, basting often.

4. To make the corn bake, preheat the oven to 180°C. Remove the kernels from the corn cobs. Heat the oil and butter in a large ovenproof frying pan. 5 Add the onion and cook until soft and golden, then add the corn and garlic and cook for

5. minutes. Pour in the cream and season. Sprinkle over the cheese and bake for 20 minutes. Serve with the ribs and slaw.

6. To make the coleslaw, mix the mayonnaise, sour cream, buttermilk, lemon juice, dill and parsley. Season and toss with the cabbage and radishes. Garnish with coriander.

Photographs: Jan Ras
Recipes and production: Abigail Donnelly
Food assistant: Nicola Naudé
Student assistant: Marizen Smit

Look through more braai recipes here.