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South Africa

SWEET & SPICY BEEF RIBS

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These have to be eaten with your hands and where better than outside around a braai or barbecue.
The sticky marinade will have you licking your chops for more but make sure you have plenty of napkins.

Serves: 8

Ingredients

7 slabs beef flat rib (cut about 7.5 cm thick)

Marinade:
1 cup tomato sauce
385 gm can crushed pineapple
1 tsp garlic salt (I used crushed garlic)
1 tsp onion salt (I used ordinary table salt)
1 tsp paprika
3 tbs Worcestershire sauce
80 ml soya sauce
125 ml meat marinade (I used Woolworths)
1 cup water
1 cup fruit chutney

Directions

Place ribs in a large saucepan and add enough water to cover.
Bring to the boil and simmer for at least 45 minutes.
Drain and allow to cool (don’t be put off by the appearance and smell of the ribs at this stage!)
In the meantime, combine all marinade ingredients.
Place cooled ribs in a roasting pan and pour over the marinade.
Allow to marinate in the refrigerator for at least 24 hours, turning every so often.
Preheat oven to 180C.
Remove ribs from refrigerator and cover with foil.
Transfer to the oven and roast for about 1 hour.
Remove foil and brown for a further ½ hour.

Note: If the sauce becomes too thick whilst roasting, add extra water.

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