Sticky Braai Ribs – Pork Rib & Chop Rub 100 g

Competition Ready Rubs · No. 04 · Heat: 2/3

Made for braai competitions. Built for competition cooks.

Sweet, smoky and made for the braai. Brown sugar and smoked paprika with garlic, ginger and bird's eye chilli, balanced to caramelise over medium coals. Milled fine, so it clings to every rib and holds under the baste. Finish with a baste for properly sticky ribs.

• Fine powder that clings: stays on through the foil, the coals and the baste
• Sweet and smoky: brown sugar, smoked paprika and ginger
• Heat 2/3: a warm bird's eye finish

Fine-milled to stick

Every Competition Ready Rub is milled to a fine powder, and that is the difference you feel at the braai. Coarse, chunky rubs sit on top of the meat and fall away in the tongs, on the grid and into the coals, and the flavour goes with them. A fine rub works into the surface of the meat: rub it in, give it a few minutes, and it draws up the meat's own juices and grips. It stays put through every turn, so the flavour you put on is the flavour you serve, with an even crust and colour from edge to edge.

How to use

Rub 30 g per kg of ribs or chops well into the meat. Braai over medium coals (contains sugar, so avoid flare-ups). Baste in the last few minutes for sticky ribs.

Competition tip

Pull the membrane off the back of the ribs. Pre-cook them wrapped in foil in the oven at 150 °C for 1.5–2 hours, then finish over medium coals. Dust lightly with rub again and baste in the last 5 minutes so the glaze sets without burning.

Ingredients

Sea Salt, Brown Sugar, Paprika, Garlic, Smoked Paprika, Onion, Sugar, Black Pepper, Coriander, Flavour Enhancer (Monosodium Glutamate), Bird's Eye Chilli (Peri-Peri), Ginger, Anti-caking Agent (Silicon Dioxide), Origanum, Cumin, Acidity Regulator (Citric Acid), Flavour Enhancer (Disodium 5′-Ribonucleotides).