Fall-off-the-bone ribs

Fall-off-the-bone ribs

Total Time: 4 hours

Prep Time: 30 Minutes

Cook Time: 3 hours

Servings: 4 - 8 People

Suitable For: Holiday get together with friends and family.

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With the holiday season around the corner. Take your Built in Braai Insert to the challenge for fall-off-the-bone ribsGet yourself ready for ribs like never before. Your guests will be talking about your ribs forever.  

Ingredients

Meat:

Ribs

Rub:

Salt  

Pepper   

Cayenne pepper

Sauce:

Barbeque sauce of your choice

Instructions

Make the rub:

  1. The first thing in preparing tender ribs is creating a rub that’s sure to delight your taste buds and add to the ribs’ already delicious flavour. We like to keep things simple with a rub consisting of just three ingredients: salt, pepper, and cayenne pepper.
  2. After applying a generous amount of the rub to the ribs, let them sit and marinate for a good 30 minutes. 

Precook the ribs:

  1. Most people place their ribs directly on the braai after they marinate. Though this will produce delicious ribs, we recommend precooking them in the oven first.
  2. Wrap the ribs in foil and place them in the oven at 150c for 45minutes. Precooking them helps intensify the flavour and naturally brings out the juices, ensuring your ribs will be anything but dry. 

Braai the ribs: 

  1. This is the easy part. Place the ribs on your folding grid and close. Use your rib rack on your Built in Braai Insert to place your ribs over indirect, medium heat on your braai.
  2. Cook the ribs for approximately two hours.
  3. After the two hours are up, use a fork to make sure the ribs pull off the bone easily. If so, they are done. If you’re using barbecue sauce, now is the time to slather the ribs in it.

Cool the ribs:

After the ribs are fully cooked, take them off the braai, and let them rest for 10-15 minutes. Allowing the meat to rest lets the moisture build up again and prevents the juices from running out of the ribs as you cut them. If you cut the meat right away, you lose a ton of vital juices pertinent to the overall flavour.

We know you’re hungry and your mouth is watering, but it’s worth waiting an extra 10 minutes. 

MEGAMASTER RECIPE TIPS

Tip 01 Tip 01

Don’t put your barbecue sauce on too soon. This will be best to save this for the last. Otherwise, your sauce is going to burn.

Tip 02 Tip 02

It is best to braai your ribs over indirect heat if your meat is 5cm think or more.

Tip 03 Tip 03

A nice side to go with ribs is our traditional potato salad.