Old-fashioned salt rib

Justin Boneello, Cooked in the Karoo

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Simply combine all the ingredients in a bowl and mix well. Rub the mixture thoroughly onto the lamb before putting the meat in an airtight container. Leave to rest in the fridge for a day or (preferably) two.

Step 2

On the day you're going to braai the ribs, hang them outside in a windy spot; figure out how to keep the flies away and leave the ribs to hang there until tacky (this could be anything from one to three hours, depending on where you are).

Step 3

Once the ribs are dry to the touch, put them in a large pot over moderate coals; top up the pot with water and simmer the ribs for about an hour and a half, or until the meat is just tender.

Step 4

Finally, and after all that hard work, it's time to braai the ribs.

Step 5

Drain the ribs from the water, pat dry with kitchen paper and braai over moderate coals until crispy (but not dried out).

Step 6

If you want to give the ribs a modern twist, brush them with this quick basting sauce during the last five minutes of braaiing.

Step 7

Mix together: the juice of two lemons, a couple of crushed garlic cloves, black pepper and a couple of sprigs of chopped rosemary.