Entree: South Africa – South African Braai – Braai'd Beef Ribs (Charcoal-grilled beef ribs seasoned with South African braai spice and a sticky glaze)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 45 min

Ingredients

- 3 lb (1.36 kg) bone-in beef short ribs
- 2 tbsp (30 ml) coarse sea salt
- 2 tsp (10 g) freshly ground black pepper
- 3 tbsp (45 ml) brown sugar, packed
- 2 tbsp (30 ml) smoked paprika
- 1 tbsp (15 ml) ground coriander
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1/2 tsp (2 g) cayenne pepper (optional)
- 4 cloves garlic, minced
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (60 ml) apricot jam or chutney
- 1 tbsp (15 ml) apple cider vinegar
- 1 lemon, cut into wedges, for serving
- Fresh parsley or cilantro for garnish (optional)

Instructions

1. Combine the salt, black pepper, brown sugar, smoked paprika, ground coriander, ground cumin, garlic powder, onion powder, and cayenne pepper in a bowl to make the braai rub.
2. Pat the ribs dry with paper towels. Rub the minced garlic and vegetable oil over the ribs, then evenly coat with the braai rub. Let rest at room temperature for 30 minutes or refrigerate covered for up to 4 hours.
3. Prepare a charcoal or gas grill for indirect heat with a medium-low zone (about 275–300°F / 135–150°C). If using charcoal, bank coals to one side to create direct and indirect zones.
4. Place the ribs bone-side down over indirect heat, cover, and cook slowly for about 1.5–2 hours until the meat is developing color and is beginning to pull back from the bones.
5. While ribs cook, stir together the apricot jam (or chutney) and apple cider vinegar with the Worcestershire sauce to form the glaze.
6. Move the ribs over to indirect heat if they were on direct; brush the glaze over the ribs and continue cooking, turning and glazing every 10–15 minutes, until the ribs are caramelized and fork-tender, about another 30–45 minutes. If flare-ups occur, briefly move to cooler zone.
7. Remove ribs from the grill and let rest 10 minutes. Cut between bones into portions, garnish with parsley or cilantro if desired, and serve with lemon wedges.