Be the Braai Master with this Stand-up Rib Recipe

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Whoever says lamb rib is an inferior meat selection, has never tried the Stand-up Rib method of braaing. With this recipe, the days of throwing the ribs to the dogs are over. Nowadays we all know the special flavour of ribs, and love to sit around an open fire using our fingers and nibbling on the meat straight off the bone.

The true magic of the ultimate rib braai comes from the amount of time you leave the ribs on the fire. Some people love their ribs succulent and juicy, others prefer them crispy. And of course you can achieve the middle ground, where they come out juicy on the inside and crispy on the outside. With a little help from my fantastic recipe and a little experimentation on your part, you’ll soon be wowing your friends and family with the perfect lamb ribs, so be prepared for the title of, “The Rib King.’’ You’ll have earned it with this delicious recipe. And even the family pooch will find the bones tastier!

The Magic Ingredients

These are the ingredients that will make tummy’s grumble when they smell the braai, and faces smile when they’ve tasted your fantastic ribs:

  • Good size lamb or sheep rib (b grade will also do)
  • Fresh Lemon
  • Braai spice of your choice
  • Salt
  • Rosemary spice
  • Olive oil
  • Onion
  • Braai grid (folding)

Achieve the Ultimate Rib Braai

Do it this way and you won’t go wrong:

  1. Get your fire going with some really nice braai wood or good quality charcoal
  2. Lightly spread olive oil over the ribs on both sides
  3. Sprinkle braai spice, rosemary spice, and salt to taste.
  4. When the coals are ready, place the ribs in the folding grid and stand the grid upwards against the side of the braai so that it is perpendicular to the fire. If you have a portable braai, now is your chance to show off your intuitive, manly survival skills, and make a plan! A great way to achieve best results is to have the grid upright in the middle of the bed of coals.
  5. Make sure to constantly turn the ribs, so that you cook them evenly and avoid the risk of over cooking. Keep in mind that the bone side of the ribs can stand more heat and you will still be cooking the fleshy part of the ribs.
  6. While the meat is braaing, sprinkle salt and fresh lemon juice sparingly to enhance the flavour. Don’t overdo it though; you just want to maintain the tastiness of your other ingredients without overpowering the succulent flavour of the ribs. Keep in mind that salt will dry out the meat, so don’t let the top come off the salt shaker.
  7. Depending on how you would like them done, and the size of the rack of ribs you are braaing, this method can take anywhere from one and a half hours to three hours, to cook.

You can judge how ready they are by the amount of juice dripping out of them, if there is a lot juice coming out of them, they will be more rare if taken off, when there is no more juice pouring out, you can be sure of well-done crispy ribs.

This Will Seal the Deal

Here’s another little tip! Throw pieces of onion into the fire during the braai as this allows for a tasty aroma, and will make the neighbours even more jealous of the fantastic food you’re preparing.

We hope you enjoy this recipe. And please feel free to send us some pictures and stories of how your Stand-up Ribs turned out.