Inexpensive and full of flavor, ribs can be grilled or put on the Braai. Not to be confused with spare rib roast (a large joint from the shoulder of the pig) they are usually sold as a whole rack, or cut into individual ribs that have been trimmed. You can make this recipe beforehand and refrigerate until you braai. This is simply the best recipe, you will always want to make your own. YUMMY! Ingredients: Meat \t1.600 Kg +- Pork Belly (Has more meat and flavor) or Pork Ribs. (Quality pork is essential) \t2 Onions, sliced in rings \tCoarse Salt and Black Pepper \tIngredients Sauces: \t125 ml Mrs Balls chutney \t25 ml Tomato Sauce \t50 ml Mayonnaise \t50 ml Orange juice \t50 ml Apricot jam \t50 ml Soy Sauce or 25 ml Fish Sauce and 25 ml Oyster sauce \t40 ml Honey \t3 Garlic Cloves chopped \t5 ml Bovril \t10 ml Dry Mustard Method Sauce: \tPlace the apricot jam and bovril in a glass bowl and microwave for a few seconds just to soften the mixture. Add all the above ingredients and mix well. Set aside. This can keep for a few days in the refrigerator. Method Pork Ribs to Braai or to Roast in the Oven: \u00a0 \tHeat the oven to 180 \u00baC - 350 \u00baF \tCut all the skin and most of the fat off ribs. \tAdd the onion rings to a baking dish and place the ribs on top, sprinkle with salt and pepper and cover. Bake for about one and a half an hour until almost tender. \tRemove and cut into portions. It's a lot tastier if \u00a0the ribs are cut before you braai. That ensures that every piece is marinated. Method OVEN: \tSpread the sauce over, \u00a0(illustrated in \u00a0photo added to recipe) \u00a0place back in the oven and open roast at 200 \u00b0 C - 392 \u00baF \u00a0for +- 10 minutes, remove and turn the ribs and add more marinade, return to the oven for another +- 10 minutes. \tRemove from the oven and before serving add more marinade. (optional) \tIf you are wanting to Braai the ribs you can either refrigerate or place aside until your fire is ready. Method BRAAI: This is the best! \tRotate constantly, marinate the ribs while you braai. The more you do this, the better it is. The fire should not be too hot, otherwise you will burn the marinade. Do this for about 30 minutes to 1 hour. \tBefore you take it off the braai, add the remaining sauce. ENJOY! \/ EET LEKKER!