Smoky Pork Ribs

Name: Smoky Pork Ribs
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 6
Cuisine: South African
Ingredients: 1.5 cup beer stout; 30 ml tomato sauce; 2 tbsp brown sugar; 15 ml Worcestershire sauce; 2 tsp wholegrain mustard; 2 tsp Robertsons paprika; 2 cloves garlic chopped; 2 tbsp Robertsons Masterblends traditional braai mix; 1.5 kg pork baby back ribs; 2 red peppers sliced; 2 red onions sliced

6 People
160 min.
easy

Everyone loves a good braai. This recipe includes beer stout and Robertsons' Traditional Braai Mix, to help take these fall-off-the-bone ribs to a whole new level.

Ingredients

1.5 cup beer stout
30 ml tomato sauce
2 tbsp brown sugar
15 ml Worcestershire sauce
2 tsp wholegrain mustard
2 tsp Robertsons paprika
2 cloves garlic chopped
2 tbsp Robertsons Masterblends traditional braai mix
1.5 kg pork baby back ribs
2 red peppers sliced
2 red onions sliced

Cooking Method

Preheat the oven to 160 °C .
Combine the beer stout, tomato sauce, brown sugar, Worcestershire sauce, wholegrain mustard, Robertsons Paprika, garlic and Robertsons Traditional Braai spice in a bowl.
Place the pork ribs on a roasting pan. Pour over the stout mixture. Toss to coat the ribs evenly. Cover with foil.
Roast in the oven for 2 hours, turning the ribs after the first hour.
Remove the ribs from the roasting pan. Pour the pan juices in a jug.
Increase the oven temperature to 220 °C . Place the red peppers and red onions in the roasting pan. Place a wire rack with the pork ribs on top of the roasting pan.
Roast for another 30-35 minutes basting with the pan juices every 5-10 minutes or until golden brown and caramelised. Serve the ribs with roasted vegetables.