Hunters Chilli Biltong Rib

Hunters Chilli Biltong Rib

  • prep time
  • cooking time
  • Serves 6
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  • 1 Rack of ribs
  • 70 ml Olive oil
  • Hunters Chilli Biltong Seasoning, for rub
  • 1 kg Red skin potatoes
  • 200 g Macon, cut into bite-sized pieces
  • 6 sprigs Spring onion, chopped
  • 1 bunch Flat leaf parsley, chopped
  • Parmesan shavings
  • 100 ml White wine vinegar
  • 30 ml Wholegrain mustard
  • 30 ml Sugar
  • Salt & pepper to taste


  1. Rub the ribs with olive oil and cover in Hunters Chilli Biltong Seasoning - 803157. Place it on the braai with a rib stand and cook for roughly 45 minutes on each side or until the fat is crispy and drips less. Cut into strips to serve.
  2. Boil the potatoes until soft and cut into quarters.
  3. Pan-fry the macon until crispy.
  4. Whisk 60 ml olive oil, white wine vinegar, mustard, sugar, salt and pepper together to form a vinaigrette.
  5. Drizzle the vinaigrette over the warm potatoes and top with macon, parsley, spring onions and parmesan shavings.