Catemba Deboned Pork Belly / Spare Ribs for the Oven or Braai
Catemba is a well-loved South African drink made by mixing Coca-Cola and red wine.
Ingredients
For the Meat:
- 2kg deboned por1k belle or spare ribs
- 100ml Worchestershire sauce
Spice Mix:
- 10ml smoked paprika
- 10ml ground cumin
- 10ml ground coriander
- 120ml coarse salt
For the Sauce:
- 1 onion finely chopped
- 2 Granny Smith apples grated
- 4 cloves garlic chopped
- 500ml Coca-Cola
- 250ml red wine
- 4 tbsps tomato puree
- 1 red chilli deseeded and chopped
- 30ml apple cider vinegar
- 30ml olive oil
Instructions
Marinate the Meat:
- Remove the membrane from the underside of the ribs to ensure tenderness.
- Mix all the spice mix ingredients together and rub generously over the meat.
- Drizzle the Worcestershire sauce over the meat, making sure it's well coated.
- Cover and refrigerate for at least 1 hour, or overnight for enhanced flavour.
Prepare the Sauce:
- In a saucepan, combine all sauce ingredients except the vinegar and olive oil.
- Place the pan over medium heat and bring to a boil.
- Reduce heat and let it simmer gently until the sauce thickens.
- Blend the mixture until smooth, then stir in the apple cider vinegar and olive oil.
Cooking the Meat:
- Remove the meat from the fridge and allow it to reach room temperature.
- Wrap the ribs in foil, creating a sealed pouch.
- Cook in one of the following ways:Oven: Bake at 160°C (320°F) for about 2 hours, until the meat is tender.Braai: Cook over indirect heat on a medium fire for about 2 hours.
- Once tender, remove the foil and baste the meat with the sauce.
- Grill or braai over direct heat until caramelized and crispy.
Serving Suggestions:
- Serve the pork belly or ribs with fresh salads, grilled vegetables, or a side of creamy mashed potatoes for a complete and satisfying meal.Enjoy your delicious Catemba-infused South African feast!