"Cooking Ribs - try the South African way !"

The practice of cooking ribs becomes interesting when observing it in terms of different nationalities and their customs.

In South Africa the word "barbeque" is almost never used. They use the word or term "braai", and it can relate to any meat being "barbequed". The most traditional way of preparing ribs in South Africa is to "braai" them.

The South African people are especially fond of what they call "Spare Ribs", which in essence is grilled pork ribs over an open flame. The term is often erroneously used to describe barbequed beef ribs as well.

Anyway, the most commonly found practices in terms of cooking ribs is probably as follows :

• Lamb or mutton ribs, which are by far the most popular, braaied over an open flame.
• Pork, or "spare" ribs, also done over an open flame, and
• Beef ribs, well marinated, and done over an open flame.

Beef ribs seem to have grown in popularity the past 10 years or so. Prior to that it was mainly mutton ribs, popular esp amongst the farming community.

Pork ribs gained poularity with the advent of Steak houses such as Spur steak ranches.