Have you ever heard of a sheep dying of a heart attack? Neither have I, but then again I am not Australian and not all that familiar with sheep either. I was always under the impression that when you eat them they give heart attacks.
When, for the first time you see the copious amounts of golden yellow fat and oil dripping out of a rib over a slow fire, you will be gob smacked, to say the least. I have always been lead to believe, especially by my wife, that even if I ate a minuscule amount of that evil fat, I would probably die a terrible death, almost instantly.
Well, this past weekend I finally laid that fallacy to rest.
That brings me to this “recipe”. I say “recipe” because this is not really a recipe, it is a very slow braai, and of course the way I like it, very simple.
This past weekend I was invited to Kurt’s house again for a braai and general socializing.
Kurt is an extremely passionate outdoors cook, and everything he cooks, he does with great zeal. So, when he told me we will be doing Mutton Rib over the coals for at least six hours, I was very, very sceptical.
My first thought was, “What is a rib going to look like that has been singed over the coals for six hours?” Never in my wildest dreams did I ever imagine one could cook anything over the coals for more than six hours, and it could still be edible.
Six and a half hours later and after umpteen bags of wood that went up in smoke, the rib was finally ready, and not to mention more red wine than what was necessary. (I once read somewhere that red wine breaks down fat, and you must remember that initially I was still in fear of loosing my life to a fat overdose.)
By now the hunger pangs were painfully writhing through my body and I was prepared to stare death squarely in the eye. Bring on the rib, Kurt! Besides, Kurt assured me that most of the fat has been braaied out of the rib.
“Look” he said, “the rib is now only half the size”. He also mentioned during the course of the afternoon that Dr Wouter Basson is his cardiologist. Straight away I thought of my wife’s dire warning again, this guy does sheep rib often, and he has a very famous cardiologist looking after him. Maybe things are not going to turn out good for me after all.
Well, I’m still here and needless to say, after I sank my teeth into the first piece rib, my taste buds went into overdrive. Now I know why I was lead to believe that sheep rib is pure evil. Once you have tried this, there is no stopping, you will definitely come back for more.
In conclusion, I have realised, that by eating grass you have a greater chance of dying of a heart attack, than by eating sheep. The only reason we never hear of a sheep dying of a heart attack is because we eat them way before they have a chance of dying of a heart attack. I just cannot believe that we can have that much fat inside of us. (OK, some of us)
Many people ask if the rib was not tough, and my answer is, not at all, it actually does melt in your mouth. According to Kurt the slow cooking process actually breaks down the connective tissue in the rib, and I can testify to that. Here follows the “recipe”
One very oily sheep rib (ask Kurt where to get it)
Lots of time, six hours plus
Bags and bags of wood
Enough refreshments (remember Six hours just watching a rib oozing fat can get long)
Marinas braai spice.
Enough wet wipes to wipe the remaining fat oozing down your chin.
I don’t think there is anything simpler than this. Place the rib on your grid, high enough of the coals for you so that you could hold your there for about 8 seconds. Sprinkle the rib with the braai spice. Turn every few minutes, and add coals as necessary. Enjoy!