Braaied Pork Back Ribs

These pork ribs are coated in a bold, flavoursome dry rub, then basted with a rich, tangy braai sauce as they cook. We’ve pre-cooked in the oven to ensure tender perfection, then finished on the braai to get that smoky, charry flavour that make ribs so moreish!

Cut:
  • Portions: 4-6
  • 10 Minutes
  • 135 Minutes
Braaied Pork Shoulder Steaks

Ingredients

  • 2 racks of pork back ribs
  • A drizzle of oil
  • ¼ C (60 ml) Six Gun Grill Seasoning
  • 1 C (250 ml) Lappies Braai Sauce

To Serve

  • 600 g coleslaw

Method

Line an oven tray with foil or baking paper. Pat the ribs dry.

Massage Six Gun Grill Seasoning onto both sides of the ribs, then place onto the prepared oven tray and brush generously with Lappies Braai Sauce. Cover with foil and bake for 2 hours until the ribs are tender.

Note: Pre-cooking ribs before braaing is a game changer for achieving tender, fall-off-the-bone meat. This cut benefits from slow cooking, which helps render the fat and soften the meat, but maintaining an even heat on the braai for extended periods can be challenging. By precooking the ribs, you ensure they are tender before finishing them on the braai, which allows for a beautiful char and caramelisation. The results are ribs that are succulent and full of flavour.

Prepare a high heat braai.

Remove the ribs from the oven and place onto the grid over hot coals for about 15-20 minutes. Baste with extra Lappies Braai Sauce while on the braai, and turn until caramelised and charred. Serve with a side of coleslaw.

Coleslaw makes a delicious side! It brings a refreshing crunch to the meal and complements it perfectly.