Tanya’s sticky ribs

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Tanya Visser is known as a gardener, magazine editor and presenter of the TV programme The Gardener on The Home Channel. What many people don’t know is that she also has a passion for a good braai and is not afraid to experiment with different cuts of meat. Add a sticky sauce or two to the mix and you have Tanya hooked. Beef short rib is usually regarded as a cut to cook slowly in a potjie or for hours in the oven, but it can be equally delicious cooked quickly over a high heat. Try it – you won’t be disappointed.

Beef short rib

1kg of beef short rib (we asked the
butcher to cut it into smaller pieces)
Salt and pepper

Season the ribs with salt and pepper and braai them over a hot fire for 3-4 minutes, then move them to the edge of the braai to cook on a lower heat for 15 minutes. Brush the ribs on both sides with sticky sauce and cook for a few minutes before serving. Serve with extra sticky sauce.

Sticky sauce
11∕3 cups of dark brown sugar
6 cloves of garlic, crushed
2 tablespoons of Worcestershire sauce
¼ cup of HP sauce
½ cup of whisky (this is optional, use water
if you like)
½ cup of wine vinegar
A handful of fresh thyme leaves
3 star anise pods
Salt and pepper

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Add all the ingredients to a saucepan and heat. Cook for 5 minutes and set aside to cool.