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