Step 1: Prepare the ribs

• Remove the membrane from the back of the ribs using a knife and paper towel.
• This helps the ribs become more tender.
  Rub generously with the spice mixture on both sides.
• Leave to marinate for at least 1 hour if possible.

Step 2: Slow cook for tenderness

• Preheat oven to 160°C
• Place ribs onto foil.
• Pour over:
  apple juice and Worcestershire sauce.
  Wrap tightly in foil.
• Bake for 2½ hours until tender. The meat should pull back slightly from the bone but still hold together.

Step 3: Make the glaze

• In a saucepan combine:
  BBQ sauce, honey, soy sauce, butter, chutney, and smoked paprika.
• Simmer gently until thick, glossy, and sticky.

Step 4: Finish over heat

• Remove ribs from foil.
  Place onto a hot braai or grill.
• Brush repeatedly with glaze while turning.
• Cook for about 10–15 minutes until:
  ✔ caramelised
  ✔ sticky
  ✔ smoky around the edges

Step 5: Rest and serve

• Rest ribs for 5 minutes before slicing.
• Serve with:
  chips
  coleslaw
  potato wedges
  grilled mielies
  or fresh bread