Jislaaik (South African term meaning Wow!) Ribilicious Ribs
This recipe was kindly shared with us by Sharon Lurie, chef and author of The Kosher Butcher’s Wife series of books, including A Taste of South Africa with the Kosher Butcher’s Wife. 4
Ingredients
3 racks of meaty beef ribs (there are usually 7-8 ribs per rack), about 8 inches in length
2 liters of cola
1 teaspoon minced garlic
1 heaping teaspoon fresh ginger, grated
1 hot chili pepper, seeded and chopped
Basting Ingredients:
1 cup tomato sauce / ketchup
1 tablespoon horseradish, ground
⅓ cup coconut aminos or KFP soy sauce (soy sauce substitute for those who do not use kitniyot)
¼ cup dried apricots
Step by Step Instructions
Step 1
Place the ribs in a large pot. The pot should be large enough to place a lid on whilst cooking. If they are in a rack let them stand up straight in the pot, and follow the bend of the pot even if they overlap one another. If they are individually cut up, place them into a large pot and ensure they all fit in neatly.
Step 2
Add the cola, crushed garlic, grated ginger and chili and bring to the boil. The liquid won’t cover them entirely, however, the steam produced whilst covered will ensure their tenderness.
Step 3
They should cook for 20 minutes, then turned over, or upside down and allowed another 20 minutes of simmering.
Step 4
Remove from the pot and set aside to cool in a roasting pan.
Step 5
Preheat oven to 180C or 350F
Step 6
Combine the basting sauce and pour over the ribs in the roasting pan.
Step 7
Cover with aluminum foil and cook for 1 hour.
Step 8
Remove foil and continue to roast for another 30 minutes.
Step 9
Turn the ribs and cook for another 30 minutes.
Step 10
Reduce heat to 160C or 325F and allow to continue cooking until sticky, dark and tender.
