Ash restaurant in Cape Town's Church Street has it all: ambiance, style and a simple menu, with charcoal cooking being its main claim to fame.
Owner and chef Ash Heeger chose pork ribs with a bulldog marinade (an interesting mesh of simple ingredients from your fridge) to share with us for Heritage Day.
This recipe has strong mustard accents, and will blow your guests away with its melt-in-the-mouth tenderness and smokey nuances.
Ash suggests cooking them on a medium fire, and not keeping them on the coals too long.”I would say 40 minutes, max, which is perfect for a braai, and to keep basting them so they do not come out too dry,” she said.
Having spent a couple of years abroad, including working at The Ledbury and Dinner by Heston in London, being home this Heritage day means a lot to her.”It is so nice to be at home, after being away for a few years. On the day, we will be having a braai special here, so I will be working, but plan on having a braai at home the following day,” she said.
Tips from Ash to make your braai efforts stand out include making sure you know your cut of meat and how to get the best out of it, and this you can do by priming your butcher for mouthwatering results. She also leans on the side of caution when it comes to the coals, so ensure you have ample on the side just in case you need to push up the heat on your braai. Ideally, though, do your meat on a lower heat to avoid serving disappointing burnt offerings.
Ash’s amazing ribs
Serves 4
Bulldog Marinade:
300g Tomato Ketchup
100g Mirin
100g Soy Sauce
100g Worcestershire Sauce
200g Red Wine Vinegar
50g Dijon Mustard
30g Palm Sugar
5g Garlic
50g Grape Seed Oil
Whisk Ingredients together until emulsified. Pour over pork spare ribs until covered. Leave to marinate for minimum 24 hours.
Pork Spare Ribs
4 racks of Pork Spare Ribs
Preheat kettle braai to 130°C cook ribs in marinade for 40-50 minutes until just soft. Take off the heat and add 2 pieces of soaked wood to the charcoal.Smoke the ribs on a high heat for another 8 minutes whilst basting until caramelised. Remove from heat and slice into portions.
Kimchi Mayo
2 Free Range Egg Yolks
50g Dijon Mustard
50g Ponzu
20g Togorashi Spice
10g Sherry Vinegar
500g Grape Seed Oil
Salt to Taste
Whisk egg yolks together with all ingredients excluding the oil. Slowly whisk in the oil, until a thick mayonnaise is achieved. Check the seasoning and add salt if needed.
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