When the coals are at the right temperature (moderate) it’s time to braai. Keep braaiing and basting with the leftover sauce until the ribs are sweet, sticky, and caramelised (about 15 minutes).

7 To braai Make a fire with enough coals for grilling. Set a rack over the coals and keep a grid on hand. 8 Remove the ribs from the liquid and let them steam-dry for a few minutes. Mix the oil with ...

And we know how much South Africans love to braai. While it’s common for many ... For smoky, tender ribs, a rich and ...

Kiwis might think that they are the kings of the barbecue, but South Africans are the kings of the braai (the South African word for barbecue). Philip Langenhoven, chairman of the Afrikaans club ...