Tequila Ribs with Crushed Baby Potatoes Recipe - Spek

Tequila Ribs with crushed baby potatoes

Treat your taste buds to a South African braai classic with a twist – Tequila Ribs served with golden crushed baby potatoes. These tender ribs are marinated in a rich, tequila-spiked sauce, then braaied to perfection for a smoky, caramelised finish. Paired with buttery, slightly crushed baby potatoes, this dish is a flavour-packed crowd-pleaser, perfect for any gathering or a relaxed weekend meal. Bring bold flavours to your table and celebrate the vibrant taste of the season!

Cut:

Pork Ribs

Cooking time:

15 - 20 min

Prep time:

3 hours

INGREDIENTS

For Marinade:

1 cup tequila
1/2 cup apple cider vinegar
zest & juice orange
1 cup brown sugar
1 tbsp finely grated ginger
2 cloves garlic, mashed
1 -2 tsp dried chilli flakes
1 tbsp salt

Other Ingredients:

1-2 kg Woodys Smoked
Belly pork ribs
2 red onions, sliced into
1cm rounds
300 g baby potatoes, boiled
100 ml herb mayonnaise
50 ml olive Oil
salt and pepper

method

Place all the marinade ingredients in a bowl and mix to combine.
Place the ribs in a large baking dish and pour over the marinade.
Cover the dish with plastic wrap and leave to marinate overnight or minimum 3 hours.
When your fire is ready, place the marinated ribs over the hot coals and continue to baste with the leftover marinade, making sure you turn the ribs regularly to even coat with marinade.
At the same time, place the rounds of onion on the braai to cook through.
Grill both the ribs and onions for roughly 15-20 minutes and then take off the heat but keep
warm.
To finish off the baby potatoes, place them on a greased baking tray and give them a gentle push
down with a fork until they just burst.
Place the baking tray onto the braai with a little olive oil, salt and pepper to cook further. They are ready with they have a crusty cooked bottom. You may
finish this step using an oven if you prefer.
To serve, cut up the ribs and serve with the griddled rounds of red onion, and smashed potatoes topped with lashings of herb mayonnaise.