Name: Pork ribeye steaks with chipotle marinade and stokbrood
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: For the stokbrood ,milk, warmed 1cup,sugar 2T,dried yeast 10g,pumpkin purée 225g,butter, melted 230g,flour 540g,For the honey butter: ,honey 1/2cup,butter 2T,Woolworths liquid smoke extract 1/2t,salt, to taste ,For the pork ,Woolworths chipotle in adobo, chopped 3T,lemons, juiced 2,olive oil 1/4cup,Woolworth pork rib-eye steaks 1.1kg

Italian recipes

Roast pork shoulder

31/2 hours

Braai recipes

Smoky pork rib-eye steaks with flatbreads

25 minutes

Asian recipes

Sticky pork stir-fry

25 minutes

Citrus recipes

ClemenGold-and-mustard pork steaks

20 minutes

Asian recipes

Thai-inspired pork belly

2 hours

Asian recipes

Stir-fried pork mince

15 minutes

Bacon recipes

Pork rashers with potato salad

30 minutes

Pork recipes

Ngatha (pork trotters )

2 hours

Pork recipes

Rolled pork neck and vegetable roast

60 minutes

Easter recipes

Spanish “’nduja” rice

40 minutes

Sticky pot-braaied ribs in beer with chilli-and-mint salsa

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 3⁄4 hours

Ingredients

1 T olive oil
2 onions, roughly chopped
4 garlic cloves, roughly chopped
4 carrots, roughly chopped
2 dried chillies, chopped
1 x 70 g can tomato paste
2 x 400 g cans tomatoes
1 kg pork loin ribs
2 x 340 ml bottles beer or milk stout
150 g treacle sugar
Baked potatoes, for serving

For the chilli-and-mint salsa:

2 green chillies, seeded
2 t mint, roughly chopped
2 t rice wine vinegar
2 t caster sugar
Sea salt and freshly ground black pepper, to taste

Method

Soften the onions, garlic, carrots and chilli in the olive oil in a heavy-based, cast-iron pot or potjie over the coals.

Add the tomato paste and canned tomatoes and simmer for 10 minutes. Add the ribs and beer or stout. Cover and simmer for 1 hour, mixing halfway to coat the ribs.

After 1 hour, check whether the ribs are cooked, they should be tender but not falling off the bone.

Remove the ribs from the pot, strain, and return the juices to the pot. Simmer until reduced, then add the sugar and caramelise until syrupy.

Use this sauce to baste the ribs while braaiing. Serve with the chilli-and-mint salsa and potatoes.

Cook's note: Slowly, slowly wins the race when it comes to the perfect potjie. If you can, have two fires burning so you can add coals as needed. Keep your fire on the small side – if the pot gets too hot you will burn the food and no-one wants that to happen to these mouthwatering smoky ribs.

Discover more braai recipes here.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Pork ribeye steaks with chipotle marinade and stokbrood

Roast pork shoulder

Smoky pork rib-eye steaks with flatbreads

Sticky pork stir-fry

ClemenGold-and-mustard pork steaks

Thai-inspired pork belly

Stir-fried pork mince

Pork rashers with potato salad

Ngatha (pork trotters )

Rolled pork neck and vegetable roast

Spanish “’nduja” rice