Smoky Pork Ribs

Smoky Pork Ribs

Every one loves a good braai. This recipe includes beer stout and Robertsons' Brazillian Smokehouse Rub, to help take these fall-off-the-bone ribs to a whole new level.

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Prep Time: 10

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Cook Time: 150

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Serves: 6

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Difficulty: easy

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  • 1.5 cup beer stout
  • 30 ml tomato sauce
  • 2 tbsp brown sugar
  • 15 ml Worcestershire sauce
  • 2 tsp wholegrain mustard
  • 2 tsp Robertsons paprika
  • 2 cloves garlic chopped
  • 2 tbsp Robertsons Traditional Braai Mix
  • 1.5 kg pork baby back ribs
  • salt to season
  • 2 red peppers sliced
  • 2 red onions sliced


  1. Preheat the oven to 160 degrees Celsius.

  2. Combine the beer stout, tomato sauce, brown sugar, Worcestershire sauce, wholegrain mustard, Robertsons Paprika, garlic and Robertsons Traditional Braai spice in a bowl.

  3. Place the pork ribs on a roasting pan. Pour over the stout mixture. Toss to coat the ribs evenly. Season with salt, cover with foil.

  4. Roast in the oven for 2 hours, turning the ribs after the first hour.

  5. Remove the ribs from the roasting pan. Pour the pan juices in a jug.

  6. Increase the oven temperature to 220 degrees Celsius. Place the red peppers and red onions in the roasting pan. Place a wire rack with the pork ribs on top of the roasting pan.

  7. Roast for another 30-35 minutes basting with the pan juices every 5-10 minutes or until golden brown and caramelised. Serve the ribs with roasted vegetables.