Staanrib (or skuinsrib)

Sarie - - Contents -

IF YOU’RE FROM THE KAROO OR THE KALAHARI, YOU’LL KNOW EXACTLY WHAT A STAANRIB IS: THE GRID WITH THE MEAT STANDS ON ITS END IN THE CO­ALS. THE RIB BRAAIS FROM THE INDIRECT HE­AT, WITH NOTHING MO­RE THAN CORIANDER AND VI­NE­GAR ADDED. THE LEFTOVERS MAKE A GREAT BREAKFAST!

Ser­ves 6

• 1 lar­ge w­ho­le lamb rib • freshly ground sea salt • 40 ml w­ho­le coriander seeds,

co­ar­se­ly ground • freshly ground black pep­per • 100 ml sher­ry vi­ne­gar (or red wi­ne

vi­ne­gar)

Get your co­als ni­ce and hot (you need to make a se­cond fire so that you can add mo­re co­als e­very now and then). U­sing a sharp kni­fe, cut the fat­ty si­de of the rib in­to a di­a­mond pat­tern. Sprin­kle a ge­ne­rous a­mount of salt, coriander and black pep­per o­ver the fat­ty si­de. Use your fin­gers to rub the spi­ces in­to the fat. Sprin­kle with vi­ne­gar and pla­ce the rib in a hin­ged grid. S­cra­pe the co­als to make a flat bed and then pla­ce two bricks in the co­als. Pla­ce the grid on its si­de so that it stands be­t­ween the two bricks, then s­cra­pe the co­als clo­ser, de­pen­ding on how much he­at you want ne­ar the meat: you want to braai it slo­w­ly so that the fat ren­ders out and the meat cris­ps up ni­ce­ly – a­bout 2 hours. Flip the grid e­very now and then so that the ot­her end of the rib fa­ces do­wn­wards. Add mo­re co­als oc­ca­si­o­nal­ly. As soon as the rib is gol­den bro­wn and crisp, cut in­to por­ti­ons and ser­ve (with a fresh fig or two, of cour­se!).

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