Sosatie Situation
Slow-Roasted Baby Back Rib Sections Glazed with Apricot, Coriander, and Grilled Stone Fruit, Served with Tomato-Onion Relish
2 hours 30 minutes
Serves 4
DinnerAfricanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the vibrant feasting of Cape Malay braais, this dish reimagines traditional sosaties with a whole rack of ribs, glistening in an apricot-coriander lacquer. Along the way, you'll master fruit-forward marinades, rib portioning, and a South African-style relish that snaps everything into focus.
Equipment needed
- Food processor
- Grill or grill pan
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 325°F. Line a rimmed baking sheet with foil.
- 02In a food processor, blend apricot jam, 2 of the apricots, peach, red wine vinegar, garlic, ground coriander, 1 teaspoon cracked black pepper, smoked paprika, and 1 tablespoon olive oil until mostly smooth.
- 03Pat the ribs dry and use a sharp knife to remove the silver skin membrane from the bone side if needed. Season all over with 1 teaspoon kosher salt.
- 04Brush the blended marinade all over the ribs, reserving about 3 tablespoons for basting later. Place ribs, bone-side down, on the prepared baking sheet. Cover tightly with foil.
- 05Bake for 2 hours until the ribs are tender but still holding together.
- 06While ribs bake, set aside the remaining 2 apricots for grilling and dice them.
- 07In a bowl, combine diced apricots, diced yellow onion, diced plum tomatoes, fresh cilantro, lemon juice, remaining 1 teaspoon cracked black pepper, remaining 1 teaspoon kosher salt, brown sugar, and 1 tablespoon olive oil. Mix well.
- 08Preheat your grill or grill pan to medium-high heat.
- 09When ribs are done, remove from oven, uncover, and let rest 10 minutes. Cut between bones to separate into individual rib sections.
- 10Brush rib sections with reserved marinade. Grill ribs and reserved apricot and peach halves about 2 minutes per side until glossy and lightly charred.
- 11Arrange rib sections on a platter with grilled apricot and peach halves. Spoon tomato-onion relish over and around ribs. Serve immediately.
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