Flame-grilled ribs and wings

by Kyla Van Heerden

Recipe by Nhlamulo Nthani


  • 1kg rib rack
  • 1kg wings (drums and flats)
  • brown sugar
  • Worcestershire sauce
  • soy sauce
  • tomato sauce
  • vinegar
  • pepper
  • garlic powder

For the dry rub for the ribs:

  • 3 tablespoons brown sugar
  • 1 teaspoon Cajun spices
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 1 teaspoon black pepper

For the BBQ sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon vinegar
  • ¼ cup of Coke
  • 1 tablespoon tomato sauce
  • 1 teaspoon olive oil
  • black pepper, garlic powder and a little salt for taste.


  1. Pat dry the rib rack with a paper towel to get rid of any moisture and trim the fat if there is any.
  2. Combine all the ingredients for the dry rub into a small bowl. Pour it into the rib rack and massage the rib.
  3. Cover the rack with foil and refrigerate for 4-5 hours. (Refrigerating the ribs will give the spices enough time to penetrate the ribs properly and will also help in tenderising them).
  4. Add the wings to a bowl and season them with salt, pepper, garlic powder, onion powder, curry powder, paprika and some olive oil. Cover with cling wrap and allow them to sit for 2 hours. (This will also help the spices penetrate the chicken and tenderise it).
  5. While the meat is marinading, Prepare the basting sauce.
  6. In a small pan, add all the ingredients for the sauce and allow the sauce to simmer on medium low heat for 7-10 minutes. (Make two batches, one for the ribs and one for the wings).
  7. Prepare the fire to braai.
  8. Remove the ribs from the foil and place them on the braai stand. Braai for about 10- 15 minutes on each side. (The fire should still be burning but not too hot, have a cup of water with you to splash if it gets a little too hot).
  9. After 20 minutes, baste the ribs with the sauce on each side and continue to braai for the required time.
  10. When the fire has subsided, add the wings and braai for 20-30 minutes, then baste with the sauce and braai for an additional 5-10 minutes.
  11. Serve while hot! I served mine with French fries.

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