Ingredients
1 litre water
4 rooibos tea bags (or 4 tbsp loose rooibos)
60g coarse salt (about ¼ cup)
50g brown sugar (about ¼ cup)
2 cloves garlic, crushed
1 tbsp black peppercorns
2 bay leaves
1 tsp coriander seeds, lightly crushed
Zest of 1 orange (optional)
Method
In a pot bring 500ml of the water to a simmer, add the rooibos tea bags and let if infuse for 10 minutes.
Remove the tea bags and stir in the salt and brown sugar until dissolved.
Add the garlic, peppercorns, bay leaves, coriander seeds and orange zest.
Pour in the remaining 500ml cold water and allow the brine to cool completely.
Submerge the pork ribs in the brine and refrigerate:
Baby back ribs: 4–6 hours
Spare ribs: 8–12 hours
Remove from the brine, rinse lightly if desired, and pat dry thoroughly before seasoning and braaing.
Braai Rub
After brining, coat the ribs with:
2 tbsp. smoked paprika
2 tbsp. Cajun
1 tbsp. brown sugar
1 tsp ground coriander
1 tsp garlic powder
1 tsp onion powder
½ tsp chilli flakes (for added heat)
Chef’s Tip
Reserve 250ml of strongly brewed rooibos tea and use it in making the basting sauce:
250ml strong rooibos tea
125ml tomato sauce
2 tbsp apricot jam
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
Simmer until slightly thickened and brush onto the ribs during the final 20–30 minutes of the braai.
The rooibos adds depth without overpowering the pork, creating a uniquely South African flavour profile that works particularly well for Heritage Month menus.
