Slice the rib rack and serve a portion of ribs with a side of crispy golden potatoes drizzled with leftover marinade and garnished with fresh herbs.
Braaied Spare Ribs with Crispy Golden Potatoes
Ingredients
- Braaied Spare Ribs
- 2 x 1kg Eskort Spare Ribs
- Crispy Golden Potatoes
- 4 large potatoes, boiled and halved
- 125 ml (½ C) olive oil
- 15 ml (1 T) fresh thyme, chopped
- 1 clove garlic, chopped
- 5 ml (1 t) paprika
- 5 ml (1 t) ginger
- 5 ml (1 t) ground cumin
- 5 ml (1 t) mustard powder
- 1 handful fresh herbs, chopped
- Salt and pepper, to taste
- Zest and juice from one lemon
- Allergens
- This recipe contains no allergens.
- Social
- Down to the bone, our #JustDelicious Braaied Spare Ribs with Crispy Golden Potatoes are worth their weight in gold!
Method
- Braaied Spare Ribs
- Start a fire and allow to burn until coals form.
- Place the ribs on a braai grid over hot coals for 10 minutes on each side.
- Crispy Golden Potatoes
- In a small bowl, whisk olive oil, thyme, garlic, paprika, ginger, cumin, mustard, lemon juice and zest together until well combined to create a marinade.
- Place potatoes in a large bowl and pour the marinade over, ensuring that the potatoes are evenly coated.
- Allow to marinate for ten minutes, then season with salt and pepper.
- Place potatoes on a braai grid over hot coals.
- Braai for 5 minutes on each side until golden and crispy.
Serve
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