Omit Worcestershire sauce (unless using a vegan version). Ensure ketchup and soy sauce are vegan. Replace liquid pectin with 1 tbsp cornstarch mixed into 2 tbsp water if needed for thickness. 💡 Tip: ...

ALL FIRED UP: Lekker chops and wors Ingredients 1-2kg chops 3 heaped tablespoons BBQ or steak and chops spice 1 tablespoon coarse black pepper 1 teaspoon white pepper 1 large, grated garlic clove or 1 ...

60 ml (4 tbsp) soy sauce For the avocado ranch dressing 1 ripe avocado, peeled and stoned 100 ml (about 6 tbsp) apple cider vinegar 60 ml (4 tbsp) maple syrup or brown sugar 100 ml (about ½ cup ...

Use this lip-smacking braai sauce with its sweet and fruity flavours as a basting sauce, marinade and dip. Ingredients (makes about 2½ cups) • ½ pineapple, peeled and roughly chopped • 2 garlic cloves ...

2 racks of pork back ribs A drizzle of oil ¼ C (60 ml) Six Gun Grill Seasoning 1 C (250 ml) Lappies Braai Sauce To Serve 600 g coleslaw Method Line an oven tray with foil or baking paper. Pat the ...

The main idea behind these recipes is that if you plan and do a bit of prep, you’ll arrive with the perfect piece of meat (or something veggie!) to throw onto the fire. All that’s left is for you to ...

The ultimate complement A braai is more than just food; it’s about the sides that make the meal. You can never go wrong with a potato salad, coleslaw, grilled mielies and garlic bread. And of course, ...

Keep braaiing and basting with the leftover sauce until the ribs are sweet, sticky, and caramelised (about 15 minutes). Mynhardt Joubert’s roasted lamb loin chops with green asparagus tomato and ...

This is an extract from Reuben Riffel’s new book, Braai, published by Quivertree. There are many different ways I get to certain flavours. Sometimes I’m really passionate about the marinating ...

*For the oven, transfer the sosaties to a baking tray, lined with foil and grill on 200 degrees for 20-25 minutes. If you would like them saucy, baste with your favourite sauce once removed from the ...