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Raspberry Basted Ribs

I have been in London for just over two months now and was lucky enough to spend the weekend with a few South African friends; we had a braai and all I could think about was these babies. I can’t wait to get home in 3 weeks and make these for friends and enjoy with a bottle of delicious Lourensford SMV.


• 2 racks uncooked ribs

Dry Rub:

• 2 T cup brown sugar,
• 1½ tsp paprika
• 1 TB kosher salt
• 1½ TB freshly ground black pepper
• ½ tsp cayenne
• ½ tsp garlic powder
• ½ tsp onion powder


• 250 ml of your favourite BBQ sauce
• ½ Punnet of Raspberries
I’ve paired this wine with this dish as it loves grilled, braaied or barbecued foods as it latches on to the pronounced ‘browning’ flavours that develop with these cooking methods and it will not mind a rack of braaied spareribs with a sweet, spicy or sharp basting sauce. The SMV will also work with sweeter sauces, cranberry jellies and relishes that accompany many savoury dishes.

Tip – Serve between 15 and 18°C.


1. Dry the racks of ribs with paper towels. Using a sharp knife, make a slit down the middle of the rib membranes (thin layer of skin on bottom sides.) Carefully pull and remove the membranes.
2. In a bowl, combine all dry rub ingredients and whisk to combine well. Pat and press dry rub onto both sides of rib racks. Tightly wrap each rack of ribs in foil, individually. Place in a single layer on a large baking sheet and let sit in the fridge overnight.
3. Preheat oven to 180. Bake foil-wrapped ribs, on a baking sheet, for 2 hours.
4. Remove ribs, let cool enough to handle, and remove foil. Discard juices. Combine BBQ sauce, raspberries, Brush ribs generously with sauce.
5. Grill for 5 minutes or just until tops are nicely browned.
6. Slice and serve warm with crispy chilly and herb salted potato wedges.
A bit more info on this wine!

“Wine Information:
Cultivar: 90% Shiraz, 9% Mourvedre, 1% Viognier

Maturation Potential:
This vintage can be enjoyed up to 2022 but will reach its best drinking potential towards the end of 2017 and with optimum cellaring will peak only towards the end of 2019. So best you get a bottle and enjoy next year ☺

Tasting Notes:
The nose shows flavours of red currants with plums and white pepper. The flavours of the nose follow through to the palate with hints of nutmeg and cinnamon spice.”



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Written by claire allen

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