- ¼ cup Four Seasons spice blend
- 2 Tbsp chilli powder
- 4 racks of baby back ribs (about 1/2 kg each)
- 6 Tbsp canola oil
- 1½ cups barbecue sauce
- ¼ cup honey
Four Seasons Spice Blend
Adam Perry Lang uses his Four Seasons rub as a base for almost everything that goes on his braai. Start with his basic recipe and tweak the flavour by adding your favourite spices, like chilli powder, oregano, cumin – even cinnamon. To make a big batch, whisk together 1 cup kosher salt, 2 tbsp freshly ground black pepper, 2 tbsp garlic salt, and 1 tsp ground cayenne.
1. Fire up the braai.
2. Meanwhile, mix the Four Seasons spice blend and chilli powder; season ribs generously and coat with oil. Pour the barbecue sauce and honey into a small saucepan. Over low heat, stir until fluid. Set aside.
3. Place the ribs on the braai, meaty side down. Cook, covered, for 45 minutes, flipping them at 15-minute intervals. Cook (still covered) for 10 minutes more. Flip the ribs and brush them with sauce, cooking uncovered for 5 minutes more, for a total cooking time of 1 hour. Remove the ribs and brush generously with sauce; serve with remaining sauce on the side.
Serves 6 to 8
Hit the Right Heat
Light a charcoal grill and let it burn down (or light a gas grill and adjust heat) until you can hold your hand 12cm from the grate for 8 seconds.