Twice cooked BBQ Pork Ribs
These ribs are always a favourite whether I make these on the road for clients or serve them at a BBQ or party! Be warned these really are very moorish so if you enjoy pork ribs then maybe cook a few more!
Pork in East Africa can be a little tough so you may have to cook them a little longer in the first pot until they are tender. If you are lucky enough to get tender ribs you may not have to cook as long.
2-3 kg meaty pork ribs, cut into chunks
2 bay leaves
6 whole peppercorns
onion – peeled and quartered
For the Marinade:
4 tablespoons of HP sauce or brown sauce 1/4 cup tomato sauce/ketchup
1/2 cup red wine 5 peeled and crushed garlic cloves
1/4 cup orange juice 2 tablespoons honey
Dash of soy sauce
Place bay leaves, peppercorns and onion in a pot of water and bring to the boil; boil for 5 minutes before adding the pork ribs. Simmer for 15 – 30 minutes (until tender). In the meantime mix the ingredients for the marinade in a large saucepan or high sided frying pan. Bring the marinade slowly to the boil and turn off but keep warm. Take the pork out of the pot and drain before adding to the pan with the marinade and smother each piece with marinade. Place a lid on the pan and gently simmer the ribs for 30 minutes turning them over from time to time to keep them smothered in the marinade. Once the ribs are very tender and almost falling apart take them out of the pan.
Over hot coals BBQ the ribs until brown and crispy. Alternatively grill them on high heat for a few minutes each side. Serve with steamed broccoli and potatoes. These ribs are best eaten with the fingers!
Serves 4 – 6
This recipe is also delicious with wild boar or warthog.
More camp recipes available from “Overland Pub” Recipe book www.AfricaExpeditionSupport.com
Yum! Love eating with the fingers part. I cooked BBQ ribs for the recycling crew (30+ people) at Latitude Festival last year with a similar recipe. Except I steamed them first before putting on BBQ. But in saying that pork ribs bought from UK Tescos is of an entirely different quality than East Africa.
Just about everything I have learned about cooking for large groups on the road on a campfire I learned from Debs of Africa Expedition Support. She is the legend of camp fire cooking. I remember the first time I cooked rice for 20+ people and Debs just looked at me and said ‘You’re not going to boil that are you?’ ‘That’s the way I do at home’ I answered. Even after she showed me how to properly steam the rice she had to tell me NOT to lift the lid to look. I am proud to say I cooked for a Japanese film crew (who have rice with everything) for 6 months around South America a couple of years ago and even they were were happy with my rice steaming abilities.
Thanks Debs, for sharing your secret recipes for amazing food, demonstrating camp fire food can be as creative as you want to make it and most of all, for being my overlanding mentor!
Thanks Kirsty I cannot believe you remembered my “words of wisdom” from 10 years ago! I must have been my usual assertive self! Always great to hear we have left an impact. Camp cooking is not that difficult, with a little imagination and a few basic ingredients the most amazing meals can be created. Good luck with the book launch.
Mouth watering. Nom nom.