In Dinner, Summer/Braai

Serves 4



  • 2 racks pork spare ribs

Dry Rub:

  • 1 tbsp dry mustard
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • ¼ cup VIP sauce

Rib sauce:

  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp paprika
  • 2 tsp chili powder
  • 1 tsp cayenne pepper
  • ½ cup tomato sauce
  • ½ cup VIP sauce
  • ¼ cup water
  • ¼ cup brown sugar



  1. Preheat oven to 150˚C.
  2. With a sharp boning knife, remove the membrane from the back of each rack of ribs.
  3. Combine Dry Rub ingredients in a bowl and mix well. Rub mixture evenly on ribs. Wrap each rack in tinfoil. Place on wire rack in oven. Cook for 2 hours.
  4. In a saucepan over medium heat sauté the minced garlic in olive oil. Once the garlic begins to turn golden brown add the paprika, chili powder and cayenne pepper. Continue to cook for 2-3 min. Add the tomato sauce, VIP sauce, water and brown sugar and cook until thick.
  5. Remove the ribs from the tinfoil. Using a brush, liberally coat the ribs with the Rib Sauce. Place the ribs back on the rack and bake for an additional 20 min.
  6. Serve with coleslaw, skinny fries and VIP sauce for dipping.
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