Get your fingers messy with this Sticky Pork Ribs recipe

2 liters fresh orange juice
65 ml dried garlic flakes
65 ml BBQ spice
65 ml celery salt (or Ina Paarman garlic & herb seasoning salt)
65 ml vinegar
6 – 8 half-racks of pork spare ribs, portioned any way you like
250 ml bought BBQ or spare rib basting sauce
1 coarsely chopped onion
2 to 4 cloves of garlic
65 ml fruity chutney
45 ml tomato sauce (ketchup)
30 ml Worcestershire sauce
fresh ginger slices to taste (optional)
red chili flakes to taste (optional)
salt and milled black pepper
sunflower oil or melted butter for basting

How to
In a large saucepan, bring to the boil the juice, garlic flakes, BBQ spice, celery or seasoning salt, vinegar and ribs. Cover, reduce heat and simmer for 60 – 90 minutes. Check from time to time to see if the meat is beginning to feel tender and comes away from the bone easily. If the meat falls off the bone, you will not be able to braai it! And if it does not move off the bone, it will be too tough to eat, so get the balance right. Once you’re happy with the tenderness, remove from the heat and allow to cool in the stock (bearing in mind that this tends to tenderise the meat even more).

Now make a basting sauce by placing the bought basting sauce into a blender and adding the rest of the ingredients except the oil or melted butter. Process until smooth then set aside.

To braai, season the meat with salt and pepper if required, then brush liberally with the oil or melted butter. Grill or braai as usual, basting with oil or melted butter until you like the way it looks and smells.

Now, for the final few turns, brush liberally with the basting sauce (if you baste it too soon it will turn quite black on account of all the sugar in the basting sauce) until done to your liking. Serve with any leftover basting sauce on the side.

Recipe and video provided courtesy of I Love Cooking.

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