Summer is here, and braai season is officially in full swing. With National Braai Day just past, Lockdown finally on level 1, and life looking altogether more hopeful, you’re probably itching to put the entertainment area to good use. If you’re looking to add a sophisticated touch to braai season, (and maybe to make the neighbours just a touch jealous), why not try this delicious Louisvale Wines specialty? After all, #LocalisLekker!
The Perfect Wine
This sticky, tantalizing rib combo is a match made in heaven with our flagship Louisvale Chardonnay. As a light, moderately acidic wine with a slightly dry finish, Chardonnay has always been a versatile combo for a huge range of foods, especially meats with a smokey or fatty finish- exactly like braai meat. This particular Louisvale specialty has a delectable nose with elements of melon, fresh-baked bread, hazelnuts and lemon, while it delivers a smooth and buttery finish that goes on and on. That’s why Louisvale Head Chef, Kirstie du Toit, chose to pair this stalwart champion with crispy BBQ Pork Ribs for her braai sensation
The Dazzling Dish
To bring this moreish treat to life, you’ll need the following:
- 4kg Pork Ribs (Loin, Belly or Spare Rib)
- 2L Chicken Stock
- 2 Oranges, cut in half
- 3 Star Anise
- 4 Cinnamon Sticks
- 2 Bay Leaves
- 1 Onion, cut into chunks
- Salt and Pepper to taste (and don’t forget your Louisvale Chardonnay too!)
Set the oven for 180*C as you season the ribs well. Remember, some of the meat seasonings will drop off during the cooking process, so it’s near impossible to overdo this! We’re going to add a light browning to the ribs. You can choose to do it over the fire for additional smokey flavour, or opt for searing in a pan with your favourite cooking oil to add a more complex depth of taste.
Transfer the browned ribs to a deep oven dish. You can split the mix between 2 pans if it’s easier, just make sure they’re deep enough to hold the stock and meat. Carefully add the other ingredients to the pan, making sure the ribs are covered. Seal the pan with foil- we’re making our own, mini ‘pressure cooker’ to get the tastiest, most succulent meat possible. Ribs are prone to drying out on the braai, so with this little trick up our sleeves we are guaranteed success- and it will also help develop an extra depth of flavour from the spices and citrus. Pop the pans in the oven for about 90 minutes, then remove the ribs and set aside. You can save the stock- it only gets better with time, and freezes perfectly. It also makes a great accompaniment for Pork Belly!
The Spectacular Sauce:
There’s one final secret to bring to the table- and that’s the braai sauce. Grab the following:
- 200ml Red Wine (Louisvale Merlot, anyone?)
- 100ml Tomato Sauce
- 50ml Chutney
- 2Tbsp Brown Sugar
- 1Tbsp Worcestershire Sauce
Simply blend everything gently over medium heat until it reduces by half. You should have a sticky gloss perfect for brushing onto your ribs.
Now bring out the braai, slip on your chef’s apron, and remember to brush a thick layer onto the ribs every time you turn them. A delectable feast (and a fantastic Louisvale Wines pairing) awaits you!