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Cooking your ribs

1. Let’s get prepped - start by removing the thin white membrane on the back of the ribs using a paper towel.
2. Mix up the dry rub - combine paprika, brown sugar and BBQ spice. Rub it all over the ribs for that bold, flavour-packed kick.
3. Got a smaller pot or cooker? Cut the rack in half to fit and place in a pressure cooker. Cook for 35 minutes and let the magic happen.
4. Once done, transfer the ribs to a baking tray, cover, and set aside.
5. Time to bake! Pop the ribs into the oven at 180^°C for 10 - 15 minutes to caramelize the rub and bring out all those smokey, sweet flavours. Brush with the sauce before baking for extra glaze goodness.

Preparing the sauce

1. Heat things up – get your broiler ready.
2. In a pan, combine the tomato sauce and sweet chili sauce. Stir in Rietfontein red grape juice to loosen it up and simmer for 2 minutes.
3. Add salt and pepper, and simmer for 5 more minutes to let it thicken and intensify. Too thick? Add a splash of red grape juice.
4. Coat and broil – baste the ribs with sauce on the back side first, then broil for 8 minutes until it’s bubbling and glistening.
5. Flip it! Baste the top side with two generous coats of sauce, then broil for another 8 - 10 minutes.
6. Serve hot and sticky – sizzling and ready to pair with your favourite sides or an ice-cold drink.