This recipe highlights the intense heat and bold mustard flavor of your Fiery Reaper Mustard (made with Carolina Reapers). It balances the extreme spice with sweetness from honey, tang from vinegar/lemon, and savory notes perfect for South African braai culture. The mustard acts as both a marinade base and a sticky glaze, building layers of flavor while delivering that signature fiery kick.
Fiery Reaper Mustard Honey-Glazed Braai Ribs (or Pork Chops/Chicken)
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Ingredients
4-6 Tbsp Fiery Reaper Mustard (start with 4 for moderate heat; add more for true fire)
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cup honey (or brown sugar for a deeper caramelization)
ยผ cup apple cider vinegar or fresh lemon juice
3-4 garlic cloves, minced
2 Tbsp soy sauce or Worcestershire sauce
1 Tbsp olive oil or vegetable oil
1 tsp smoked paprika (optional, for extra braai smokiness)
Salt and black pepper to taste
Optional: 1 tsp fresh grated ginger or a pinch of cayenne for extra depth
Meat:
1.5-2 kg pork ribs (baby back or spare), pork chops, or chicken pieces (thighs/drumsticks work great)
Instructions
Make the glaze/marinade: In a bowl, whisk together the Fiery Reaper Mustard, honey, vinegar/lemon juice, garlic, soy/Worcestershire, oil, paprika, salt, and pepper until smooth. Taste and adjustโadd more honey if you want to balance the Reaper heat, or more mustard for bolder punch. Divide into two portions: one for marinating, one for glazing.
Marinate the meat: Place the meat in a large dish or zip bag. Coat thoroughly with half the mixture. Cover and refrigerate for at least 2 hours (ideally overnight for ribs or thicker cuts). This allows the mustard enzymes and Reaper heat to penetrate.
Prepare for braai (or oven):
Remove meat from marinade and let it come to room temp for ~30 minutes.
For braai: Prepare a medium-hot fire with indirect heat zones. Grill ribs/chops/chicken, turning often and basting generously with the reserved glaze in the last 10-15 minutes until sticky, caramelized, and cooked through (internal temp ~63-74ยฐC / 145-165ยฐF depending on meat). Watch for flare-ups due to the sugar content.
For oven: Preheat to 200ยฐC (390ยฐF). Bake on a lined tray for 40-60 minutes (ribs may need longer, wrapped in foil first then uncovered to crisp), basting midway.
Rest and serve: Let the meat rest 5-10 minutes. Squeeze fresh lemon over the top to brighten and cut the heat. Garnish with herbs.