Instead of the usual braai – which you would most probably be doing a lot of this time of year – why not whip up something delicious and easy for your guests?

VIP and Staffords share these recipes you could try to impress your friends and family:

VIP Ribs

Serves 4

Ingredients

2 racks pork spare ribs

Dry Rub

1 tbsp dry mustard

1 tbsp garlic powder

1 tbsp smoked paprika

2 tsp salt

1 tsp freshly ground black pepper

¼ cup VIP sauce

Rib sauce

2 tbsp olive oil

2 cloves garlic, minced

2 tbsp paprika

2 tsp chili powder

1 tsp cayenne pepper

½ cup tomato sauce

½ cup VIP sauce

¼ cup water

¼ cup brown sugar

Method

1. Preheat oven to 150°C.

2. With a sharp boning knife, remove the membrane from the back of each rack of ribs.

3. Combine Dry Rub ingredients in a bowl and mix well.

4. Rub mixture evenly on ribs. Wrap each rack in tinfoil. Place on wire rack in oven. Cook for 2 hours.

5. In a saucepan over medium heat sauté the minced garlic in olive oil. Once the garlic begins to turn golden brown add the paprika, chili powder and cayenne pepper.

6. Continue to cook for 2-3 min. Add the tomato sauce, VIP sauce, water and brown sugar and cook until thick.

7. Remove the ribs from the tinfoil. Using a brush, liberally coat the ribs with the rib sauce.

8. Place the ribs back on the rack and bake for an additional 20 min.

9. Serve with coleslaw, skinny fries and VIP sauce for dipping.

Chocolate Raspberry Tart.

Chocolate Raspberry Tart

Serves 8 – 10

Chocolate Pastry Ingredients

170g cake flour

50g icing sugar

60ml cocoa powder

2ml salt

100g cold butter, cubed

1 egg yolk

60ml water

Filling

200g raspberries

500ml cream

60g castor sugar

100g Staffords Milk Choc Disks

150g Staffords Dark Choc Disks

5ml Staffords Vanilla Extract with Seeds

3 eggs, lightly whisked

10ml cocoa powder, for dusting

Chocolate Pastry Method

1. Sift the flour, cocoa powder, icing sugar into a mixing bowl and add the salt.

2. Add the cold butter and work into the flour using your fingertips, until the mixture resembles breadcrumbs.

3. Beat the egg yolk with the water, and add to the flour mixture and mix until the dough comes together.

4. Turn out onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and place in the fridge for 20minutes.

5. Roll the pastry out onto a lightly flour-dusted surface. Use it to line a 25cm loose-bottomed tart tin and chill it in the fridge for 20 minutes.

6. Preheat the oven to 190° C. Bake the pastry case blind for 12 to 15 minutes.

7. Remove from the oven and allow to cool.

Filling Method

1. Reduce the oven temperature to 160° C.

2. Reserve a third of the raspberries for decoration and use the remainder of the raspberries to line the baked tart case.

3. Place the cream and sugar into a pan and gently bring to the boil.

4. Stir until the sugar dissolves and remove from the heat, add the milk choc disks, dark choc disks and vanilla extract with seeds and stir until smooth.

5. Allow to cool for 5 minutes and stir in the eggs.

6. Transfer the tart case to a baking sheet and pour the chocolate filling over the raspberries.

7. Bake the tart for 25 to 35 minutes, or until the filling is cooked but still slightly wobbly in the middle.

8. Allow to cool at room temperature until set.

9. Decorate with the remaining raspberries and a dusting of cocoa powder around the edges of the tart.