Henrico Grobbelaar, Executive Chef, at The Twelve Apostles shares with us his favourite thing to make whilst celebrating Braai Day (Heritage Day).
- 85 ml Sauce, Hoisin
- 50 ml Sauce, Tomato
- 65 ml Sauce, Soy
- 45 ml Sherry, Old Brow
- 2 ea Garlic, Cloves Finely Chopped
- 30 ml Sugar, Brown
- 2.5 ml Spice, Chinese Five Spice Powder
- 1 kg Sparerib
- Whisk together the hoisin, tomato, soy and the Old Brown sherry.
- Add the brown sugar and whisk till the sugar has dissolved.
- Mix in the Chinese five spice and the crushed garlic.
- Cover the basting and set aside for 15 minutes at room temperature.
- Add the spare ribs to the basting sauce and cover.
- Marinate the spare rib for 15 minutes in the basting sauce at room temperature.
- Braai for 25 minutes turning regular.
- Keep basting the ribs with the remainder of the basting sauce after each turn.
“It is better to have burnt and lost, then never to have braaied at all” – William Shakespeare
And don’t forget to take a moment as you enjoy your food, to reflect on the real reason behind this South African holiday, Heritage Day: who you are, where you’ve come from and where you are heading to!