Using David’s recipe, I made marinated ribs. These came shortly after I used the same blend to baste some chicken wings. Mark had come over to visit and the child loves a good braai. As we see so little of him I always try to make what he loves. This marinade recipe ticked all the boxes for him.
Some of you might remember the fires in Knysna last June? They were devastating to so many people. There was loss of life and huge loss of property. The worst part of this for me was not knowing whether my mother-in-law was safe. The fires spread to Hoekwil where Marguerite was living with my sister-in-law. I sent Ann numerous messages on various platforms and did not hear back from her. Given that she lives 400 km from us, we could not just drive by. However, in July we learnt that she was OK. It was only in November that I learnt their cottage had not survived the fire. Marguerite was moved to a care home 40 km further from us in December. On the Sunday that we drove back from East London we stopped in to see her. Along the way we could see and smell the fires.
On the Tuesday I read in the news that Rheenendal area was being evacuated. Naturally I was concerned about Marguerite. She is 99 years old, and frail. And the facility houses 12 other people. This is the message I sent to the woman in charge “hi, is the fire close to where you are? Just read in the news they are evacuating the area“. I thought it was a fair enough question. The reply I got back was heartbreaking!
please don’t tell us what is in the newspaper we are well aware of what’s happening here u in ct we are in the middle of it ..we do not need a panic situation
Thankfully for me I have a friend in Knysna and I could ask her to please help answer my question. The municipality Facebook page gave me the information I needed. Clearly this woman has no empathy for those of us far away from our loved ones!
Click on the links for conversions and notes.
- 30 g honey *
- 45 mls tomato sauce
- 45 mls soy sauce
- 60 mls vinegar
- 5 mls mustard
- Salt and freshly ground black pepper to season
- 800 g lamb ribs
- Place the honey, tomato sauce, soya sauce, vinegar and mustard into a large jug
- Add a generous amount of the seasoning and whisk to combine
- Pour into a Ziploc bag together with the ribs
- Close and massage the marinade into the ribs
- Place into the fridge for at least 4 hours
- Cook the ribs on a barbecue over a low heat, turning every 5 minutes
- Baste each time you turn them and remove from the heat once cooked