It’s Weekend! Celebrate with a Braai (Barbecue)

Sticky Spare Ribs

First of all, I’d like to congratulate PolkadotCupcake! Congratulations on winning the Case of wine’s from Caroline’s Wine Warehouse! We will be in touch soon! :)

I woke up this morning with the intention of posting my Chicken Teriyaki recipe with you, but then I saw what a gorgeous day it was in Pretoria and I knew that I just had to post something about braaing (barbecuing). As the Northern Hemisphere is moving into Spring, we are moving into Autumn and even though the days are still lovely, the morning and evenings are getting quite chilly, so I will be spending as much time outdoors as I possibly can and what better way to celebrate the last of Summer than with a braai.

Corn on the cob (Mielies)

South-Africans love braaing so much, we’ve even made a national holiday out of it (ok, we’ve coupled it with an ACTUAL holiday but most people are more interested in the braaing part). And as you might remember, to celebrate Braai4Heritage last year, I dedicated an entire week to the art of braaing.

Braai broodjies (Barbecue sandwiches)

I’ve decided to steal some recipes from that week and this is probably my perfect braai meal. There is just nothing as saliva-inducing than smelling Boerewors on the braai and I am instantly jealous when I smell my neighbours braaing.

This meal contains quite a lot of different elements, but together, they make the PERFECT South African braai in my opinion. Enjoy!

Steak with pepper sauce

For the Spare Ribs:

2 cups tomato ketchup
1/4 cup honey
1/4 cup brown sugar
1/2 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup vegetable oil
1/4 cup  Lemon juice
2 red chillies, finely chopped
  • Combine all the ingredients and whisk well.
  • Pour over the ribs and allow to marinade for at least 30 mins and up to 3/4 hours before braai-ing / barbecuing.
  • You could also stick these in a hot oven for 15-20 minutes.
For the Corn on the Cob
I just simply wrap the corn in foil and place a knob of butter and a sprinkling of salt on each. Throw them on the braai or in the oven and allow to cook for 15-20 minutes until they are soft and juicy. You could finish them off with a sprinkling of chopped chillies.
For the Braai Broodjies (Barbeque Sandwiches) (for 4 sandwiches)
8 slices White bread
2 tomatoes, thinly sliced
As much mature cheddar as you want ( I like it super cheesy!)
1 large onion, thinly sliced
Salt & Pepper to taste
  • Spread the bread with butter on both sides. Top with the sliced tomato, cheese and onion and season generously.
  • Place the sandwiches on a braai grid and ‘toast’ over the fire until the bread is nicely toasted and the cheese is melted.
  • Serve warm.

For the Pepper sauce on the steak:

1 tin Evaporated milk
2tbsn cornflour mixed with 100ml milk
2-3tbsn freshly cracked pepper / 2tbsn green peppercorns
Salt to taste

  • Combine the evaporated milk and cornflour mix in a small saucepan.
  • Allow to come to a simmer and wait for it to thicken.
  • Add the pepper and salt and serve.
Simply Delicious Recipe Ebook
Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • http://www.thecreativepot.net Marisa

    You can keep everything else, but I want those spare ribs! Okay and a bite of that braaibroodjie too. We’re going to a spitbraai this weekend (the granddaddy of braais) and I am already salivating at the thought of the succulent-crisp meat.

  • Lori

    What a stunning post! I think a braai is definitely in order :)

  • http://mymansbelly.com My Man’s Belly

    That corn looks fantastic!
    I just participated in my first braai’s a couple of weeks ago. I spent 3 1/2 days at The Kruger and there was a braai every night. Of course, being with all guys, the vegetables were limited to onions and potatoes. But it was some of the most flavorful grilled meat I’ve ever had.

    • http://www.simply-delicious-food.com Ally_R

      Pamela : South-Africans are all infatuated with braaing and I think it’s because we’ve really mastered the art! :)

      Lauren : I know a lot of people from Cape Town add chutney to the sandwiches but my dad always just used to do them quite plain, which is what I prefer now. :)

  • http://www.laurenzietsman.wordpress.com Lauren Z.

    I was lured over here via tastespotting when I saw “Braai”–my husband is South African, and his entire family jokes that I was born into the wrong country. I love boerewors, and those grilled sandwiches–man. I want one RIGHT now. My mother-in-law makes them exactly the same, except with the addition of a smidge of chutney (Mrs. Balls, of course) or apricot jam on one of the pieces of bread. The sweetness takes it to a whole new level.

  • http://www.mandymortimer.com/ MandyM

    Since moving to Ireland, I’m always happy to see something familiar like the word braai on TasteSpotting, lol! So I just had to pop in to drool :D

    No one knows what cooking meat over coals is about more than us Saffers, I tell you! Well, maybe the Greeks, but for now I’ll say we’re the masters of fire & meat, hehehe.

    I do have a request though, any chance of posting a good Monkey Gland Sauce recipe? Our local butcher (a Saffer) sometimes has MGS steak during Summer but I would love to be able to make it myself.

    Gorgeous pics!

    • http://www.simply-delicious-food.com Ally_R

      Mandy, I’ve never been a big fan of Monkey Gland sauce but I’ll see what I can do for you! ;)

  • http://www.mzansistylecuisine.co.za Thuli

    Those ribs look seriously yummy! Don’t get me started about the steak, the sandwich and ooh the mielies! Yum!

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