Chef Naledi’s Braai Recipes

Spiced Pork Chops

Yields 8-10

Ingredients:

8-10 pork rib chops
1 tbsp ground cumin
1/2 tsp smoked paprika
1/2 tbsp dried rosemary
1/2 tbsp chilli flakes
1/2 tsp ground cinnamon
1 tsp salt
1 tsp black pepper
1 tbsp canola oil

Method:

1. Mix all ingredients together except the pork chops.

2. Rub the spice mix onto the chops and allow to marinate for 2 hours.

3. Place the chops on the braai over medium heat for approximately 3 minutes on each side.

4. Serve with your favourite braai sides.

Lamb Riblets

Ingredients:

600g lamb riblets
1 tbsp chipotle seasoning

Basting Sauce:

200 ml tomato sauce
60 ml apple cider vinegar
2 tbsp brown sugar
½ tsp chilli flakes
½ tsp Dijon mustard
2 tbsp soy sauce
1 tbsp crushed garlic and ginger
1 tbsp white vinegar
Ground black pepper

Method:

1. Preheat oven to 180°C (356°F).

2. Put all the marinade ingredients in a pot except the vinegar. Bring mixture to a boil, reduce heat and let it simmer for 12 minutes, or until slightly thick in consistency. Add the vinegar and boil for another 1 minute. Remove from heat.

3. Season the riblets with chipotle seasoning. Place over medium heat on a braai stand and grill for 10 minutes, turning them over halfway through.

4. Baste the riblets with the sauce. Brush well, ensuring that the sauce covers the riblets completely.

5. Move the riblets to lower heat on the braai stand, and grill for a further 8 minutes.

6. Serve on a platter.

Check out the interview with Chef Naledi here.