3 heaped spoons apricot jam
1⁄2 cup soy sauce
1⁄2 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
1 – 2 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.