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2kg beef shortrib

One and half cup dark brown sugar

Six garlic cloves, finely chopped

Two tablespoons Worcestershire sauce

¼ cup tomato Sauce

One cup dark stout – Castle Milk Stout works well

½ cup malt vinegar

Four thyme sprigs, leaves picked


- Place ribs in pot and cover with water. Bring up heat until the water comes up to a simmer and parboil the ribs for about 30 minutes.

- Mix sugar, garlic, sauces, beer, vinegar and thyme in a bowl.

- Drain the water. Pour marinade mixture over the ribs and allow to cool.

- Let ribs marinate for about an hour in the fridge.

- Have the braai nice and hot so that the meat and marinade caramelise quickly.

- The ribs are already cooked so they will probably only take about five to 10 mins to finish cooking.

- Use the remaining marinade to baste the ribs while they are on the braai.

- Once the ribs are done, put them on a serving dish and add a squeeze of fresh lemon juice.

Reprinted with the permission of Bluff Meat Supply. FOOD24.COM

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