{"id":24927,"date":"2026-09-02T11:30:32","date_gmt":"2026-09-02T09:30:32","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-south\/?p=24927"},"modified":"2026-09-02T11:30:32","modified_gmt":"2026-09-02T09:30:32","slug":"heritage-month-recipe-rooibos-brined-pork-ribs-for-the-braai","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2026\/09\/02\/heritage-month-recipe-rooibos-brined-pork-ribs-for-the-braai\/","title":{"rendered":"Heritage Month recipe: Rooibos-brined pork ribs for the braai"},"content":{"rendered":"

Ingredients<\/strong><\/h3>\n

1 litre water<\/p>\n

4 rooibos tea bags (or 4 tbsp loose rooibos)<\/p>\n

60g coarse salt (about \u00bc cup)<\/p>\n

50g brown sugar (about \u00bc cup)<\/p>\n

2 cloves garlic, crushed<\/p>\n

1 tbsp black peppercorns<\/p>\n

2 bay leaves<\/p>\n

1 tsp coriander seeds, lightly crushed<\/p>\n

Zest of 1 orange (optional)<\/p>\n

Method<\/strong><\/h3>\n

In a pot bring 500ml of the water to a simmer, add the rooibos tea bags and let if infuse for 10 minutes.<\/p>\n

Remove the tea bags and stir in the salt and brown sugar until dissolved.<\/p>\n

Add the garlic, peppercorns, bay leaves, coriander seeds and orange zest.<\/p>\n

Pour in the remaining 500ml cold water and allow the brine to cool completely.<\/p>\n

Submerge the pork ribs in the brine and refrigerate:<\/p>\n

Baby back ribs: 4\u20136 hours<\/p>\n

Spare ribs: 8\u201312 hours<\/p>\n

Remove from the brine, rinse lightly if desired, and pat dry thoroughly before seasoning and braaing.<\/p>\n

Braai Rub<\/strong><\/h3>\n

After brining, coat the ribs with:<\/p>\n

2 tbsp. smoked paprika<\/p>\n

2 tbsp. Cajun<\/p>\n

1 tbsp. brown sugar<\/p>\n

1 tsp ground coriander<\/p>\n

1 tsp garlic powder<\/p>\n

1 tsp onion powder<\/p>\n

\u00bd tsp chilli flakes (for added heat)<\/p>\n

Chef’s Tip<\/strong><\/h3>\n

Reserve 250ml of strongly brewed rooibos tea and use it in making the basting sauce:<\/p>\n

250ml strong rooibos tea<\/p>\n

125ml tomato sauce<\/p>\n

2 tbsp apricot jam<\/p>\n

1 tbsp Worcestershire sauce<\/p>\n

1 tbsp apple cider vinegar<\/p>\n

Simmer until slightly thickened and brush onto the ribs during the final 20\u201330 minutes of the braai.<\/p>\n

The rooibos adds depth without overpowering the pork, creating a uniquely South African flavour profile that works particularly well for Heritage Month menus.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients 1 litre water 4 rooibos tea bags (or 4 tbsp loose rooibos) 60g coarse salt (about \u00bc cup) 50g brown sugar (about \u00bc 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 […]<\/p>\n","protected":false},"author":111,"featured_media":24928,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[573,51],"tags":[8637,346,7151,584,645,8636,8634,8635,8633,8620],"class_list":["post-24927","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","category-lifestyle","tag-barbecue-ribs","tag-braai-ideas","tag-braai-recipes","tag-heritage-day","tag-heritage-month","tag-pork-braai","tag-pork-ribs","tag-rooibos-brine","tag-rooibos-recipe","tag-south-african-recipes"],"yoast_head":"\nHeritage Month recipe: Rooibos-brined pork ribs for the braai - Get It Joburg South \/ East<\/title>\n<meta name=\"description\" content=\"Give your braai a uniquely South African twist with tender pork ribs infused with rooibos, spices and a sweet, tangy basting sauce.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/joburg-south\/blog\/2026\/09\/02\/heritage-month-recipe-rooibos-brined-pork-ribs-for-the-braai\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Heritage Month recipe: Rooibos-brined pork ribs for the braai - 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