Pork Ribs On The Braai

Paired with Zandvliet Estate Shiraz


500ml (2 cups) hot water
2 pork rib racks

Spiced barbecue glaze

½ cup tomato sauce
¼ cup Worcestershire sauce
¼ cup brown treacle sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
3 teaspoons smoked paprika
1 teaspoon dried oregano leaves
1 teaspoon ground cumin


To make the glaze, stir tomato sauce, Worcestershire sauce, brown treacle sugar, apple cider vinegar, Dijon mustard, smoked paprika, dried oregano leaves and ground cumin in a saucepan over low heat for 2-3 minutes. Increase heat to medium. Simmer for 5 minutes or until thickened.

Combine the water and 2 tablespoons of the glaze in a roasting pan. Add ribs. Cover with foil. Bake at 180°C, turning once, for 2 hours or until tender. Brush the ribs with the remaining glaze.

Braai the ribs on medium coals for 4-5 minutes each side or until caramelised and slightly charred.

Award Winning

Zandvliet Estate Shiraz

Awarded the Gold Vitis Vinifera Award

The cornerstone of Zandvliet, the Estate Shiraz is as elegant as it is complex. Integrated fruit flavours with a smoky aftertaste.