Discover 7 mouthwatering rib cuts perfect for your Heritage Month braai. From spare ribs to St. Louis style, find your new favourite!
Explore Pork Rib CutsGet to know the passionate pork farmers behind your favourite cuts. Learn about their innovative and sustainable practices.
Meet the Farmers
Before we dive into the delicious world of pork ribs, let’s understand where these mouthwatering cuts originate. Pork ribs come from three primary areas of the pig, each offering its unique flavour profile and texture:
Ribs from this area are known for their rich marbling and succulent meat, perfect for slow cooking.
These ribs are leaner and tender, ideal for quick cooking and for those who prefer less fat.
Ribs from the shoulder area are meaty and flavorful, offering a hearty eating experience.
Each area contributes to the diverse range of rib cuts available, allowing for various cooking methods and flavour combinations that make pork ribs a staple of South African braais. Now, let’s explore the specific cuts that will make your Heritage Month celebrations truly memorable!
Despite their name, Bone-in Country-style Ribs are different from true ribs. Cut from the blade end of the loin near the shoulder. They offer a generous portion of meat with rich marbling, perfect for those who prefer a heartier cut at their braai.
Marinate the ribs in a mixture inspired by chakalaka flavours - including garlic, ginger, curry powder, and tomato. Braai over medium heat, turning occasionally, until charred on the outside and juicy within. Serve with traditional chakalaka on the side.
Pork Rib Chops, cut from the rib section of the loin, offer the best of both worlds: the tenderness of loin meat and the flavour of rib meat. These chops are characterised by a T-shaped bone and are prized for their marbling and robust flavour.
Coat the chops with fresh herbs (rosemary, thyme, sage), garlic, and breadcrumbs. Braai over medium-high heat for 4-5 minutes per side. Serve with a quick apple chutney for an authentic South African twist.
St. Louis-style ribs are a refined cut of spare ribs trimmed to a uniform rectangular shape. This cut perfectly balances meat and fat, making it a favourite among braai enthusiasts. The consistent shape allows for even cooking and easy handling on the grill, which is ideal for a traditional South African braai.
Create a dry rub with brown sugar, paprika, coriander, cumin, and other spices. Prepare a basting sauce with apricot jam, Worcestershire sauce, brown vinegar, and peri-peri sauce for an authentic South African touch. Braai the ribs over indirect heat for 4-5 hours, basting with the sauce in the final 30 minutes. Serve with pap and chakalaka for an authentic Heritage Month feast.
A Standing Rack Roast is an impressive cut with a loin meat section attached to a ribs rack. This cut is perfect for special Heritage Month gatherings, offering visual appeal and delicious flavour.
Rub the roast with a paste of herbs, garlic, and lemon zest. Braai using indirect heat or until the internal temperature reaches 63°C. Let it rest before carving for a showstopping Heritage Day main course.
Spare Ribs, cut from the belly section of the pork carcass, are known for their succulent texture and rich flavour. They are longer, flatter ribs with more meat between the bones and a higher fat content, making them ideal for slow grilling on the braai. Their marbling ensures a juicy, delectable result, a staple of any true South African braai. These ribs are also a good source of protein and essential nutrients, making them a healthy choice for your Heritage Month celebrations.
Rub the ribs with garlic powder, paprika, salt, and pepper. Slowly grill them on the braai for about 3 hours, basting regularly with a glaze of honey, soy sauce, minced garlic, and apple cider vinegar for a sticky, irresistible finish.
De-boned Country-style Ribs offer the same rich flavour as their bone-in counterparts but in a convenient, boneless format. They're perfect for quick cooking on the braai and easily absorb marinades and rubs.
Marinate the ribs in a homemade peri-peri sauce for a few hours. Braai over high heat for 4-5 minutes per side, basting with additional sauce. The result is a spicy, tangy dish celebrating South Africa's love for peri-peri flavour.
Pork Loin Ribs, often called "baby back ribs," come from where the rib meets the spine. They're more curved and shorter than spare ribs, with lean, tender meat that's perfect for quick cooking on the braai.
Season the ribs with a spicy dry rub. Braai over indirect heat for about 2 hours, then brush with a glaze made from apricot jam, chilli sauce, and a touch of brandy for a genuinely South African flavour. Finish over direct heat for a caramelised exterior.
Discover how SAPPO farmer Johan van der Walt is protecting endangered vultures through innovative farming practices. Learn about the unexpected connection between pork production and wildlife conservation.
Join Stephen Butt as he demonstrates how modern pig farming can be environmentally friendly. Explore the world of regenerative agriculture and see how pork farmers are leading the way in sustainable food production.
Meet Tau Leolo, a passionate farmer whose pork production business is transforming lives. Witness how local communities thrive when farmers invest in their people and heritage.
Step into Baynesfield Estate with Myles van Deventer and see how pork farming is funding education initiatives. Discover how your pork purchase contributes to building a brighter future for South African children.
Join the Mockford family as they revolutionize pork consumption in South Africa. From farm to table, see how innovation is reshaping our culinary heritage and creating exciting new traditions.
Experience the unwavering spirit of Betty Nyambi as she overcomes challenges in pork farming. Her story embodies the resilience that defines South African agriculture and our national character.
Dive deep into the world of modern pork farming with David Osborne. Understand the dedication, technology, and sustainable practices that go into every piece of pork on your plate.