Catemba spare ribs

The basting sauce combines two firm favourites: Coca-Cola and red wine.

SA Pork Spare Ribs


  • 2kg spare ribs
  • 100ml Worcestershire sauce


Spice mix

  • 10ml smoked paprika
  • 10ml ground cumin
  • 10ml ground coriander
  • 20ml sea salt flakes



  • 1 onion, finely chopped
  • 2 Granny Smith apples, grated
  • 3 cloves garlic, chopped
  • 1L Coca-Cola
  • 250ml red wine
  • 1 tin (400g) tomato purée
  • 1 red chilli, chopped (optional)
  • 30ml each apple cider vinegar and oil


Start by removing the membrane at the bottom of the ribs – it can be tough and prevent the spices from infusing. Mix all the spices together and rub all over the meat. Drizzle with the Worcestershire sauce and refrigerate for at least an hour (longer if possible). Prepare the sauce Combine all the ingredients, except the vinegar and oil. Bring to the boil, reduce the heat and simmer slowly until it thickens. Process with a stick blender until smooth, stir in the vinegar and oil and set aside. Remove the meat from the fridge and let it reach room temperature before you cook it. Make a foil wrap into which the ribs will fit snugly. Pour the sauce over and close the foil tightly. Braai or bake for about 2 hours or until the meat starts to fall off the bone. It’s best done in a kettle braai for 2 hours with the lid on – the smoky flavour imparted by a kettle braai is unsurpassed! Alternatively, bake in the oven at 160°C. Don’t be tempted to peek too often but do turn the ribs every now and then. Cut into portions and serve with coleslaw.