My Famous Smoked Beef and Pork Spare Ribs
Saturday 25th of August
2007 From Claus Ernst
In the 70's I travelled and worked throughout South Africa. For
a number of years I worked in Durban as Executive Chef for The Meikles
and Southern Sun Hotel Group. One of the hotels in which I worked,
'The Elangeni' , was a large hotel with 470 rooms 5 restaurants
and a very busy function centre. In one of the restaurants 'The
Kontiki', we could seat 250 people at a time.
Believe it or not, of all the dishes available on the menu of this
4 ½ star restaurant, the best selling dish was smoked pork
or beef spare ribs. The locals could get not enough of them!
All we served with the ribs was a tossed salad, papaya chutney and
tomato shallot salsa.
In 1974 the chain opened another 5 star hotel 'The 'Monamatapa'
in Salisbury Zimbabwe; Salisbury of course is now called Harare.
Another Kontiki restaurant was built, using the same concept as
in Durban. It was an instant success, and as in our Durban restaurant
the most popular dish proved to be - you guessed it - smoked
ribs! The smoke oven we used to produce enough ribs was
huge and cost then, over $60,000.
Today I am producing the same quality smoked ribs dish at
home in my own smoke oven, which I designed myself and they
are as perfect and delicious as they were in the 70's. I am only
too happy to share these recipes, which can also be applied to brisket
of beef and pork belly with anyone who purchases my e-book.