Chef Werner Blignaut is the Head Chef at GC3H, Gallagher Convention Centre’s catering offering. We asked him to share some recipes with us that will impress your braai buddies on 24 September 2024.
BBQ Beef Ribs:
1.3kg – 1.5kg Beef Ribs
Dry rub:
2 tablespoon dark brown Sugar
2 teaspoons smoked paprika
1 tea spoon dry mustard
½ teaspoon cumin powder
11/2 teaspoon salt
1 teaspoon coarse black pepper
Mix together and store in airtight container.
BBQ Marinade
1 bottle of cola tonic
Honey 250ml
Apple cider vinegar x 250ml
Tomato sauce x 375ml
Tomato paste 100g
Worcestershire sauce x2 tablespoons
Molasses x250ml
Smoked paprika x2 table spoon
Onion powder x1 table spoon
Reduce on indirect heat until it forms a nice basting for your ribs
How to cook the beef ribs:
Pad your beef ribs dry with a paper towel
Add your dry rub on both sides of your favourite beef ribs
Cook the ribs on low heat at 135 degrees for 45 min per sauce to make sure they are nice and juicy.
When they almost done you can place the ribs on direct heat and baste them with your home-made BBQ sauce
A side dish or alternative to meat, try the
Sweet corn riblets
For the rub:
Salt and pepper equal parts
½ of your salt and pepper mix celery seeds
½ of your salt and pepper mix ground coriander
Marinade for the Riblets:
500ml apple cider vinegar
2 cloves of garlic
One red onion cut in cubs
2 Chipotle peppers you can buy in a tin that is already roasted
1 teaspoon coriander seeds
1 teaspoon smoked paprika
1 teaspoon celery seeds
Place in direct heat so it can reduce. Strain the liquid and keep it aside
Cut the sweetcorn into riblets
Brush them with some mayonnaise and add the rub.
Place your corn riblets on indirect heat turn them every 3-4 minutes
When they cook you can place your sweetcorn riblets on direct heat and brush with Riblets Marinade until you have nice chard marks.
