Bbq Recipe Soutribbetjie

South African BBQ recipe for Soutribbetjie
Lamb is a favourite meat on any barbecue, and it appears in many different guises. While soutribbetijie (salt ribs) are not the norm in terms of a South African BBQ recipe for the everyday braai menu, this is a South African BBQ recipe that is popular with campers. It owes its origins to the trekkers who were some of the country's earliest settlers. Traditionally soutribbetjies would be grilled on an open fire and then eaten with pickles, but it is good with salad, fresh bread and boiled potatoes.

For this traditional South African BBQ recipe you will need a breast of lamb that weighs between 1 kg and 1.5 kg as well as a couple of lemons cut into slices.

Salted meat
Salting is a tried and tested way to preserve meat in many countries. Once preserved, it can be transported without refrigeration and then cooked quickly on an open fire. So this is a really good idea for campers and those who go hiking, staying in different places while on the move.

The traditional method of salting ribbetjies (lamb ribs) is to dry cure them in brine. All you do is to mix together about ¾ cup salt together with two teaspoons of saltpetre (which is a well known preservative), two tablespoons of sugar and two teaspoons of bicarbonate of soda. You could also add crushed coriander seeds and crushed black peppercorns to the mix. Then use 30 g to 45 g of this mix to rub into each 500 g of meat you want to BBQ.

When you have rubbed the salt mix into the ribbetjies, layer them in a solid container and leave in the fridge for two to three days. Then hang the meat in a cool, well-ventilated place to dry.

Alternatively you can cure the lamb in salted water that has been boiled. To do this you need to bring four cups of water to the boil and then add the salt, saltpetre, sugar and bicarb, stirring until these ingredients are fully absorbed. Allow the liquid to cool and then strain it through a muslin cloth into a suitable container. Pop the meat into the salt water and leave to cool for two days in a cool place or in your fridge. Then remove from the liquid and hang to dry.

Now whichever method you used, follow the same procedure.

Place the ribbejties in a saucepan and cover with salt water, Bring to the boil and then reduce the heat and simmer for about an hour and a half until the meat is nearly tender. Allow it to cool and then hand in a cool place again until the surface of the meat is dry.

Once this has been done, you can start your own hike or trek!

BBQ the salted meat
This is the easy part and you can do it on BBQ structure or over any fire - but you will need a grid to hold the meat.

All you have to do is produce a nice hot fire and then BBQ the ribs slowly over moderately hot coals for about ten minutes until the meat is brown and crisp.

Slice the ribbetjies into portions and serve with slices of lemon and whatever else you have in terms of pickles or salads, and bread.

The meat will look pink inside because of the saltpetre used to salt it as you will learn when you try this South African BBQ recipe.

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