Part 2

By Carmen Niehause


We often went on a hiking trip to the Cedarberg and a curried pork rib was always on the menu for the Saturday night menu. This curry sauce really is delicious and versatile too, perfect for sosaties and chicken pieces as well.

Serves 4
Preparation: 20 min
Braaiing: 1-11/4 hours


15 ml (1 T) oil
2 onions, chopped
5 ml (1 t) chopped garlic
30 ml (2 T) medium roasted curry
30 ml (2 T) garam masala
15 ml (1 T) turmeric
15 ml (1 T) paprika
15 ml (1 T) cumin
625 ml (21/2 c) Carmién rooibos tea, made with 3 chai and 3 chilli & ginger tea bags
1 can (400 g) chopped tomatoes
1 can (400 g) apples, pureed
About 60 ml (1/4 c) sugar or to taste
Salt and pepper to taste
1 whole pork rib


1 tomato, chopped
¼ cucumber, diced
½ red onion, diced
60—80 ml (1/4—1/3 c) chopped coriander
20 ml (4 t) chopped mint
Few basil leaves, torn
Brown vinegar
Sugar to taste


8–10 dried apricots, pears or nectarines, cooked in Carmién chai tea till soft, but still intact
Rocket leaves
1 can (400 g) mini apples on the stem

1. SAUCE Heat the oil and fry the onions and garlic till soft.. Add the curry, garam masala and rest of spices and stir-fry for 1 minute.
2. Add the rooibos tea (with the tea bags), tomatoes, bay leaves and pureed apples, and cook for about 20—30 minutes till the sauce has thickened. Season to taste with salt and pepper and sugar. Cool.
3. Pour over the ribs and marinate for at least 4 hours or overnight.
4. Braai the ribs over medium coals, turning often until done, about 60 min. Baste with the marinade from time to time.
5. SALAD Mix together all the ingredients.
6. TO SERVE Place the rib on a serving platter, scatter some rocket over and serve with stewed apricots, apples and chopped salad.

Hint: Store any leftover marinade in the fridge and use for chicken or even sosaties.

Carmen Niehaus, Food Editor, Huisgenoot & YOU