Smoked BBQ Pork Ribs Braai

Smoked BBQ Pork Ribs Braai

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Course: Braai, Main Course
Method

Method
 

  1. Smoked BBQ Pork Ribs Braai
    Fall-off-the-bone smoked pork ribs, pressure cooked until tender, then finished over the coals with a bold BlixSam Yanky glaze.
    Ingredients
    • 2 racks smoked pork ribs
    • 3–4 bay leaves
    • Water (enough for the pressure cooker)
    For the Braai
    • 2 tbsp olive oil
    • 2 tsp BlixSam Yanky Spice
    • ½ cup BlixSam Yanky BBQ Sauce
    Method
    Step 1 – Pressure Cook
    Place the smoked pork ribs into the pressure cooker.
    Add the bay leaves and enough water to cover the bottom by about 2–3 cm (do not completely submerge the ribs).
    Pressure cook on High for 30–35 minutes.
    Allow the pressure to release naturally.
    Remove the ribs and pat dry with paper towel.
    Step 2 – Season
    Lightly brush the ribs with olive oil.
    Season generously with BlixSam Yanky Spice on both sides.
    Step 3 – Braai
    Prepare a medium-hot braai.
    Place the ribs over the coals and braai for 10–15 minutes, turning regularly.
    Brush generously with BlixSam Yanky BBQ Sauce after each turn to build a rich, sticky glaze.
    Continue until beautifully caramelised with slightly charred edges.
    Serve With
    • Braaibroodjies
    • Potato salad
    • Grilled mielies
    • Coleslaw
    The pressure cooker makes the ribs incredibly tender, while the final braai over hot coals creates a smoky, caramelised finish. The combination of BlixSam Yanky Spice and BlixSam Yanky BBQ Sauce delivers a bold, sweet-and-smoky flavour that's perfect for any braai.
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