DESCRIPTION:
You simply can’t go wrong with well-prepared, perfectly sauced, dripping with tastiness, fall-off-the-bone ribs. This pork ribs recipe might take a little longer to prepare, but in the end, it will all be worth it – and everyone will agree. Marinate these in the fridge overnight for the most flavourful and best possible results. Serve with potato wedges, a side salad and plenty of napkins.

INGREDIENTS:
15 ml (1 tbsp.) oil
1 onion; finely chopped
2 garlic cloves; crushed
5 ml (1 tsp.) ground coriander
5 ml (1 tsp.) cumin
5 ml (1 tsp.) allspice
2 ml (½ tsp.) cayenne pepper
30 ml (2 tbsp.) brown sugar
5 ml (1 tbsp.) lemon juice
80 ml (⅓ cup) chutney
15 ml (1 tbsp.) Dijon mustard
45 ml (3 tbsp.) apricot jam
250 ml (1 cup) water
Salt and freshly ground black pepper
2 kg pork ribs

METHOD:
1. To make the rib marinade, heat the oil in a saucepan over medium heat and sauté the onion and garlic for 4 minutes until soft and golden. Add the spices. Stir for about 2 minutes.
2. Add the brown sugar and lemon juice and stir until combined. Add the chutney, Dijon mustard, apricot jam and water. Lightly season with salt and black pepper.
3. Bring to a boil, reduce the heat and simmer for 15 minutes, stirring occasionally until thickened. Remove from heat and cool.
4. Place the ribs in a large dish and pour the marinade over them. Marinate overnight or for at least 2 hours.
5. Grill (meat) over an open fire for 15 to 20 minutes. Serve with baked potato wedges and a salad.

Serves 6. Preparation time: 20 minutes. Standing time: overnight. Cooking time: +/- 20 minutes.