The versatile braai sauce used on the short ribs is also delicious with pork ribs or chicken cooked on the coals.
Preparation time: 20 minutes, plus overnight marinating
Cooking time: 3½ hours
Oven temperature: 180°C
• 1 large onion, finely chopped
• 1 whole garlic clove
• 15ml oil
• 30ml tomato paste
• 125ml apricot jam
• 30ml Worcestershire sauce
• 30ml soy sauce
• 30ml Dijon mustard
• 60ml apple cider vinegar
• 2 dried chillies, chopped
• about 1.6kg individual beef short ribs (ask your butcher to cut each rib in half so you have short, thick pieces)
1. Sauté the onion and garlic in the oil until glossy. Remove the garlic and discard. Add the tomato paste and sauté for another 3 minutes. Add the remaining ingredients (except the short ribs) and bring to the boil. Remove from the heat and season to taste with salt and pepper. Allow to cool completely. Combine the braai sauce with the ribs in a large Ziploc bag and refrigerate overnight.
2. Preheat the oven. Place the ribs and marinade in a roasting pan and add about 200ml water. Cover with foil and bake in the oven for 3 hours or until tender. Baste occasionally with the marinade.
3. Heat the oven grill, remove the foil and then grill the ribs until they’re sticky. Baste frequently. Serve the ribs with oven-baked potato chips.