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Tanya’s Sticky Ribs

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.

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

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

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.

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The Gardener