CURRIED PORK RIBS WITH CHOPPED SALAD

We often went on hiking trips to the Cedarberg and a curried pork rib was always on the menu for the Saturday night. This curry sauce really is delicious and versatile, perfect for sosaties and chicken pieces.

Serves: 4
Preparation: 20 minutes
Braai: 60-75 minutes

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CURRY SAUCE

15 ml (1 c) oil

2 onions, chopped

5 ml (1 t) chopped garlic

30 ml (2 T) medium roasted curry

30 ml (2 T) garam masala

15 ml (1 T) turmeric

15 ml (1 T) paprika

15 ml (1 T) cumin

625 ml (2 1/2 c) Carmien rooibos tea, made with 3 teabags of FOCUS (Rooibos Chai) & 3 teabags of REVIVE (Ginger, Chilli Rooibos)

400 g (1 can) chopped tomatoes

400 g (1 can) apples, puréed

60 ml (1/4 c) sugar, or to taste

salt & pepper to taste

1 whole pork rib

CHOPPED SALAD

1 tomato, chopped

1/4 cucumber, diced

1/2 red onion, diced

60-80 ml chopped coriander

20 ml (4 t) chopped mint

few basil leaves, torn

brown vinegar

sugar to taste

TO SERVE

8-10 dried apricots, pears or nectarines, cooked in Carmién FOCUS (chai rooibos) till soft, but still in tact

rocker leaves

400 g (1 can) mini apples on the stem

SAUCE

1. Heat the oil and fry the onions and garlic till soft. Add the curry, garam masala and rest of the spices and stir-fry for 1 minute.

2. Add the rooibos tea (with the teabags), tomatoes, bay leaves and puréed apples, and cook for about 20-30 minutes till the sauce has thickened. Season to taste with salt, pepper and sugar. Cool.

3. Pour over the ribs and marinate for at least 4 hours or overnight.

4. Braai the ribs over medium coals, turning often until done, about 60 min. Baste with the marinade from time to time.

SALAD

1. Mix together all the ingredients.

TO SERVE

1. Place the rib on a serving platter, scatter some rocket over and serve with stewed apricots, apples and chopped salad.

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