Juicy Spareribs with Homemade Chips
Apr
There's nothing quite like the smoky aroma of spareribs sizzling over an open flame, paired with the rustic charm of homemade chips. This recipe brings the heart and soul of the Braai to your backyard, promising a winner that's both satisfying and fun to make. Whether it's for a laid-back weekend feast or a special gathering, these juicy spareribs and crispy chips will steal the show.
Light up your Braai and get those coals glowing. The key to a successful Braai is managing your fire to maintain consistent heat.
- Lay out a piece of heavy-duty foil.
- Place 2 tablespoons of butter on the foil, then lay your spareribs on top.
- Generously season the ribs with the Sweet and Smoky spice blend.
- Wrap the ribs securely in the foil, ensuring it's completely sealed.
- Place the wrapped ribs in your meat bucket or casserole, adding a cup of water at the bottom to prevent drying out.
- Cook over the Braai for about 2.5 - 3 hours, maintaining a low heat to allow the ribs to tenderise slowly. It is key not to boil the water. Just make sure you see some steam when you lift the lid but it is key NOT to let the water boil.
- Cut the potatoes into thick chips.
- Boil until just tender, then cool completely, preferably in the freezer, but ensure they don't freeze solid
- Once cooled, fry in hot oil until golden and crispy. Season with salt immediately after frying.
- Once the ribs are tender, carefully unwrap and apply a generous amount of the sauce over the meat
- lace the ribs in a Braai basket and return to the grill for 20-30 minutes, allowing the sauce to caramelise and the ribs to gain a delightful char
- Serve the ribs hot, accompanied by the crispy homemade chips
Serving Suggestions:
Plate up these mouth-watering spareribs with a side of homemade chips. Add a fresh salad or some grilled corn on the cob for a complete meal that's bursting with flavour.
Perfect Pairing:
Nothing complements the rich, smoky flavours of a Braai like a cold beer or a refreshing cider. Choose your favourite brew to wash down this sumptuous meal.
Embrace the spirit of Braai with this simple yet sensational recipe for Spareribs and Chips. It’s not just about the food; it’s about the joy of cooking in the great outdoors, sharing stories, and creating memories. Enjoy!
Ingredients
Directions
Light up your Braai and get those coals glowing. The key to a successful Braai is managing your fire to maintain consistent heat.
- Lay out a piece of heavy-duty foil.
- Place 2 tablespoons of butter on the foil, then lay your spareribs on top.
- Generously season the ribs with the Sweet and Smoky spice blend.
- Wrap the ribs securely in the foil, ensuring it's completely sealed.
- Place the wrapped ribs in your meat bucket or casserole, adding a cup of water at the bottom to prevent drying out.
- Cook over the Braai for about 2.5 - 3 hours, maintaining a low heat to allow the ribs to tenderise slowly. It is key not to boil the water. Just make sure you see some steam when you lift the lid but it is key NOT to let the water boil.
- Cut the potatoes into thick chips.
- Boil until just tender, then cool completely, preferably in the freezer, but ensure they don't freeze solid
- Once cooled, fry in hot oil until golden and crispy. Season with salt immediately after frying.
- Once the ribs are tender, carefully unwrap and apply a generous amount of the sauce over the meat
- lace the ribs in a Braai basket and return to the grill for 20-30 minutes, allowing the sauce to caramelise and the ribs to gain a delightful char
- Serve the ribs hot, accompanied by the crispy homemade chips
Thank you. Much appreciated.