It’s Game Day

The Rugby World Cup is well under way and I know, initially you may have thought the game I am getting into is impala steaks, or kudu biltong, or something along those lines. Nope. Sorry to disappoint you if that’s what you thought. Next time.

So, back on track, our boys are representing the country and in part the continent as one of only two African countries at this year’s Rugby World Cup in Paris, France. We struggled against the All Blacks, as was to be expected, but it wasn’t as resounding a beating. Some of us thought we were going to be moered from France till Keetmans!

While this is not a sports blog, I, however, have a deep appreciation for rugby as a sport and as such I always seek out any and every opportunity to make a big deal out of it. This more often than not means firing up the braai, getting a few drinks and then arguing with friends, laughing, crying or screaming at the TV for 80 minutes, plus half-time. This takes a lot of energy, and so it is always important that I have measures in place to ensure that energy is replenished.

Game day eats are as important as the game itself as they both set the tone and accompany a day of sporting excellence. With chops, steaks, wings, wors and ribs. I usually go in one direction, with the supporting act of one or two others (chicken wings with wors, or steaks or chops with wings) as I am watching what I eat. But then again, that’s just me.

This time around I went the pork route and chose to do pork ribs, two ways, with a wet marinade and with a dry marinade. The two racks I got are enough for four people at about 1,5 kilos each. It’s a mini indulgence, so I try to eat a lot of veg the following few days, if there are no leftovers.

The two approaches to the ribs allow for variety and cater to different tastes. The one has a garlic and lemon pepper dry rub and makes use of the pork’s own juices to infuse that flavour. The second batch: the classic sweet smokey ribs with barbecue sauce and all the goodness that leaves your fingers craving for a lick.

Check the recipes below, and good luck to the boys for the rest of their campaign in France.

Garlic and Lemon Pepper Ribs

Ingredients:

1,5 kg ribs

4 cloves of garlic, minced

2 teaspoons lemon zest

2 teaspoons black pepper

1 teaspoon salt

2 teaspoons dried oregano (optional)

4 teaspoons lemon pepper

Instructions:

Preheat your oven to 175°C. Meanwhile, combine garlic, lemon zest, black pepper, salt, oregano and lemon pepper.

Place the spare ribs in a large baking dish or on a baking sheet lined with aluminum foil and sprinkle the dry rub mixture generously and evenly on both sides.

Cover with foil and bake in oven/on braai stand for about two to two and a half hours, or until tender.

Once done, finish them under the grill for a few minutes to brown the edges.

Serve hot, garnished with fresh lemon slices.

Smokey/Sweet Spare Ribs

Ingredients:

1,5 kg spare ribs

1/2 cup brown sugar

2 tablespoons smoked paprika

1 tablespoon garlic powder

n 1 tablespoon onion powder

1 teaspoon black pepper

1 teaspoon salt

cup barbecue sauce (your choice of flavour)

Instructions:

Preheat your grill to 175 to 190° C.

In a bowl, mix sugar, paprika, garlic and onion powder, black pepper, salt and barbecue sauce

Place the seasoned spare ribs on the grill. Cook for about 45 minutes on each side, until it is tender and has a smokey flavour.

During the last 10 to 15 minutes, baste the ribs with leftover sauce, turning and basting every few minutes.

Once the ribs are cooked and have a nice caramelised finish, remove them from the grill.

Let the ribs rest for a few minutes before slicing and serving. Enjoy!