Staanrib (or skuinsrib)
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!
• 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
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!).