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3 heaped spoons apri­cot jam
12 cup soy sauce
12 cup beer
1 tspoon dried chili (or 1 fresh chili chopped)
3Tbsp tomato puree
3 star anise
3 cloves gar­lic
1 tspoon dried thyme (or 3 fresh sprigs)
1 tsp ground all­spice
12 rack of ribs
1 tspoon dried rose­mary (optional)

This spare rib is best braaied slowly in a roti­s­arie, in your weber or in your fire over the coals. Depend­ing on the heat this should be ready in about 2 to 2.5 hours. Many peo­ple first pre­cook the ribs then, then quicly braai it over the coals, whilst bast­ing it with the sauce.

I pre­fer to braai the ribs until it is halfway done, then only baste it with sauce. Sprin­kle the the rose­mary over the ribs, this will stick to the sauce and add a “herby” flavour to your ribs. Enjoy.

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