1,5 kg short beef or pork ribs
180 ml soy sauce (Kikkoman)
180 ml honey
60 ml (4 tablespoons) soft brown sugar
3 cm piece fresh ginger, grated
4 cloves garlic, crushed
5 ml (1 teaspoon) ground cayenne pepper
5 ml (1 teaspoon) ground cumin
1 African bird’s eye chilli, seeded and pith removed; optional
1,5 L water, to cover
6 corn cobs
Enough salted water for boiling the corn
60 ml (4 tablespoons) butter, melted
15 ml (1 tablespoon) garlic-and-herb seasoning, to taste
15 ml (1 tablespoon) fresh parsley, finely chopped
Pinch of chilli flakes
Salad or relish of your choice
To make the ribs: Rinse the ribs and pat dry using kitchen paper. Place in a large saucepan and set aside. Mix all the cook-in-sauce ingredients, stirring well to combine.
Pour the cook-in sauce over the ribs, cover with warm water and bring to the boil. Reduce the heat and simmer for 40 minutes, until the ribs are cooked, and the sauce has reduced.
Remove the ribs from the pan, place on a wooden board and cut into riblets. Place the ribs on a lightly greased baking tray and baste with the thickened sauce, which should now essentially be a glaze.
Turn on your oven grill to the highest temperature (at 230° C or more). Place the baking tray on the top rack of the oven for 5−10 minutes, keeping a close watch on those ribs so they don’t burn. Turn them if required. Alternatively, cook the ribs on the braai. But here too over open coals, you should keep a close eye on your ribs to they don’t char too much – braai until just nice and sticky. Remove the ribs and transfer them to a platter.
To make the corn: Cook the corn in boiling, salted water for 7 minutes or until just tender. Drain, brush with half the melted butter, and add some extra flavour with sprinkles of the garlic-and-herb seasoning, to taste.
Char the seasoned corn on a hot griddle pan or finish it off on the braai for 5 minutes. You want to go for a slightly charred finish. Mix the rest of the melted butter with the crushed chilli flakes and the parsley. Now brush the corn with this chilli-and-parsley preparation for a second coating of flavour. Serve with the lip-smackingly good ribs and a light salad or relish of your choice.
Once the ribs are grilling in the oven, they can burn very quickly. Open the oven door slightly to moderate the heat. This will also allow you to have a clear view of your ribs as they cook, so you can quickly remove them when they’re just right and crispy.
You may want to think twice about serving these ribs to guests – they’re so good, your friends won’t want to go out for ribs anywhere else and can end up inviting themselves over for dinner at your place rather often!