Chakalaka beef ribs

Marinated overnight and slow cooked over the braai - these chakalaka beef ribs fall straight off the bone!

More than 1 hour (plus marinating time)

Serves 4


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  • 1 can (410g) PnP chakalaka with sweetcorn
  • ¼ cup (60ml) dark brown sugar
  • 2 red chillies, finely chopped
  • 12 (about 3kg) beef short ribs, ribs separated
  • 2 onions, thickly sliced
  • 1 bottle (340ml) Black Label beer or beer of choice
  • Salt and milled pepper
  • Handful coriander, to serve



  1. Blitz marinade ingredients together until smooth.
  2. Place ribs in a large bowl and toss with half the marinade.
  3. Marinate overnight or for at least 4 hours.
  4. Place ribs on a bed of onion slices in a roasting tray.
  5. Pour beer into tray and season liberally.
  6. Cover with foil and cook over medium coals for about 2-3 hours.
  7. Remove foil and baste ribs with reserved marinade before placing directing onto the braai.
  8. Braai for 15- 30 minutes, basting as ribs cook until sticky and charred.
  9. Serve scattered with coriander and a side of your choice.


Browse more meaty braai recipes here.


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