Ingredients:
Rub
- 2 tsp garlic flakes
- 1 tsp ground cinnamon
- 1 tsp coarse sea salt
- 1 tsp freshly ground
- Black pepper
- 1⁄2 rack beef ribs (7 ribs), about 2–2.5kg
- 500ml beef stock
Sauce
- 3 dried ancho chillies
- 150g finely chopped onion
- 1 tsp dried origanum
- 1 tsp ground cumin
- 1 medium garlic clove, minced
- 2 Tbsp cider vinegar
- 1 Tbsp light brown sugar
- 3⁄4 tsp coarse sea salt
- 125ml tomato sauce
In a small bowl combine the rub ingredients.
Prepare the braai for indirect and direct cooking over medium heat.
Cut the rack into individual ribs and arrange them on a sheet pan. Evenly coat each rib with the rub and then place them side by side in a large disposable foil tray, layering a few ribs if necessary. Add the beef stock to the tray and cover it tightly with heavyweight foil.
Place the tray over indirect medium heat, close the lid, and cook for 1 hour. After the first hour, using tongs and wearing insulated braai gloves, carefully remove the foil cover and turn the ribs over. Put the foil cover back on the tray and continue to cook over indirect medium heat for another hour. If using a charcoal braai, to maintain the heat, add 6–8 unlit briquettes to each pile of lit charcoal about every hour.
While the ribs are cooking, make the sauce. Heat a cast iron frying pan over medium-high heat. Add the chillies and cook for 3–5 minutes, occasionally pressing the chillies against the bottom of the pan, until they are lightly toasted, pliable and dark brick red in spots. The chillies may start to puff while in the pan. Allow the toasted chillies to cool until easy to handle, then split them open and remove and discard the stems, seeds and ribs. Transfer to a bowl, cover with 600ml hot tap water and allow them to stand for about 20 minutes until they soften. Strain into a small bowl, reserving the chilli soaking liquid.
Combine the soaked chillies, onion, origanum, cumin and garlic in a blender or food processor. Add 125ml of the reserved soaking liquid and blend to make a thick paste, adding more reserved liquid, if necessary. Combine the chilli paste, vinegar, brown sugar and salt in a saucepan over medium heat and bring to a boil, stirring often. Reduce the heat to medium-low and cook for about 5 minutes, until slightly thickened. Remove the pan from the heat and stir in the tomato sauce. Transfer to a bowl and allow the sauce to cool.
When the ribs are tender and the meat has visibly shrunk back from the bones, wearing insulated braai gloves, carefully remove the tray from the braai. Remove the ribs and place them on a baking tray. Discard the tray and the drippings. Liberally brush the ribs with the sauce and then braai the ribs over direct medium heat for 3–5 minutes. Brush the ribs again with more sauce, turn them over and braai for a further 3–5 minutes. Transfer the ribs to a platter and allow to rest for 5 minutes. Serve with the remaining sauce.
