Ingredients

  •  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.

Method

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.