Peri Peri or Piri Piri sauce’s origins lie with the Portuguese  traveling through Asia and Africa. This sauce is used both as a marinade and condiment, and is common in many different countries such as Mozambique, Angola and South Africa. Piri Piri literally means Pepper Pepper in Swahili, which is a very fitting name as its a tangy but above all deliciously spicy sauce. It pairs perfectly with ribs and grilled chicken alongside a refreshing coleslaw.

Ingredients Peri Peri Sauce
6 garlic cloves
2-3 red African birds eye chillis
2 lemons (zested and juiced)
1 spring onion
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon oregano
1 large handful fresh parsley/coriander
¼ cup olive oil
1/2 cup (apple cider) vinegar
2teaspoons brown sugar
¼ cup water
Salt and ground black pepper

Ingredients for the ribs
2 slabs of pork ribs (+- 2kg)
4 bayleaves
1 onion
1 carrot
1 vegetable stock cube
water/ apple cidre

Preparation Method 

  1. Place the ribs with the ingredients for the ribs in a large pot and add enough water and/or apple cidre to cover. Bring to a boil and let the ribs boil for 30-45 minutes until the meat is tender.
  2. Whilst the meat is on the stove, place all ingredients for the peri peri sauce in a blender and blend until smooth. The sauce should fall off a spoon easily but not be too runny, adjust with salt and pepper to taste.
  3. Preheat the oven to 175C and place the ribs on a baking tray lined with foil. Baste the ribs before putting into the oven for about 10 minutes and basting one more time before baking in the oven one last time, until the sauce is a deep orangey brown (+-10 minutes). Serve with extra peri peri sauce, coleslaw, sweetcorn or fries.