Forget expensive bottled marinades — this homemade blend of tomato sauce, Worcestershire, and chutney delivers all the sweet, smoky, tangy flavour you want from a proper braai, at a fraction of the cost. Perfectly balanced and endlessly versatile, it’s the kind of recipe that becomes a permanent fixture in your braai rotation.
Great ribs don’t need a long ingredient list or a trip to a specialty store. This simple, South African-inspired BBQ marinade comes together in minutes and transforms two racks of baby back ribs into a smoky, sticky, finger-licking centrepiece for your next braai.
Yes, this marinade works well with other rib types too — here’s a quick breakdown:
Pork Ribs (spare ribs or baby back)
Great substitute, very similar cook time and flavour profile to what’s in the recipe. Baby back ribs will cook slightly faster than spare ribs.
Beef Ribs
Work well with this marinade, though beef ribs are typically thicker and tougher, so plan for a longer cook time (around 1.5–2.5 hours) and possibly lower, slower heat to break down the connective tissue properly.
Lamb Ribs
Also a good match — the sweetness and tang in the marinade complements lamb’s richer flavor nicely. Lamb ribs are usually smaller and fattier, so they tend to cook faster (around 30–40 minutes) and benefit from extra turning to render the fat without burning.
General tip: Regardless of the protein, the golden rule stays the same — turn frequently and baste often to build that sticky glaze without scorching the sugars in the marinade.
Ingredients
- 2 racks baby back ribs
- 1 cup All Gold tomato sauce
- 50ml Worcestershire sauce 5
- 50ml Mrs Ball’s Original chutney
- 1 teaspoon Aromat
- 1 teaspoon Safari vinegar
- 1 cup water
- Salt and pepper, to taste
Method
Whisk everything together for a rich, tangy marinade in seconds. Coat the ribs and let them sit for up to 12 hours for maximum flavour — or braai straight away if you’re short on time. Reserve some marinade for basting, then grill over hot coals, turning often and basting regularly to build a deep, caramelised glaze without burning.
Fall-Off-The-Bone Ribs
Ingredients
Method
- Make the marinade. In a bowl, whisk together the tomato sauce, Worcestershire sauce, chutney, Aromat, Safari vinegar, and water until fully combined. Season with salt and pepper to taste.
- Marinate the ribs. Coat the ribs generously in the marinade. For the deepest flavor, let them marinate for up to 12 hours in the fridge — though even a short marinating time will still deliver great results.
- Reserve some marinade. Set aside a portion of the marinade to use for basting later; don't use it all up on the initial coating.
- Braai the ribs. Place the ribs over the coals and cook, turning frequently to prevent the sugars in the marinade from burning. Baste regularly with the reserved marinade as they cook.
- Serve. Once the ribs are cooked through and beautifully caramelized, remove from the heat and serve immediately.
