Our Meaty Pork Ribs: The Star of Any Seke Braai

Few sights get a meat lover’s heart racing like a rack of perfectly cooked pork ribs—glazed, caramelised, and so tender the meat practically falls off the bone. 

At Pronto Meats, we believe that epic ribs shouldn't be a treat you only enjoy at a restaurant. We provide the highest quality, meatiest pork ribs in the Seke, Zengeza, and Chitungwiza area, giving you the perfect starting point to create your own legendary braai experience.

What Makes Our Pork Ribs Different? It's All About the Meat.

The first secret to great ribs is simple: start with great ribs. We’ve all been disappointed by bony racks with barely any meat on them. That’s not what you’ll find at Pronto Meats.

Meaty and Well-Trimmed: We source our pork from trusted farms, selecting for quality. Our butchers expertly trim the ribs, leaving plenty of meat on the bone. We offer St. Louis-style ribs or full racks, ensuring you get more of what you love—the succulent pork.


Freshness You Can See: Like all our products, our pork ribs are always fresh, never frozen. This makes a huge difference in the final texture and flavour of the meat. You can be confident that the ribs you get from our Zengeza butchery are of the highest quality.
The Braai Master's Canvas: A Guide to Flavour

Pork ribs are the perfect canvas for flavour. Their richness stands up beautifully to bold, smoky, sweet, and spicy tastes.

The Dry Rub: Before your ribs even see the fire, a good dry rub is essential. This blend of salt, pepper, paprika, garlic powder, and other secret spices creates the foundational layer of flavour and helps to form that delicious crust, or 'bark'.


The Marinade or Mop Sauce: While cooking, you can baste the ribs with a mop sauce (often a thinner, vinegar-based sauce) to keep them moist and add layers of flavour.


The Final Glaze: The finishing touch. A thicker, sweeter barbecue sauce is best applied only during the last 20-30 minutes of cooking. Applied too early, the sugar in the sauce will burn before the meat is cooked.
The Pride of the Braai in Seke, Zengeza, and Chitungwiza

While you can cook ribs in an oven, their true home is the braai. The low, slow heat and the kiss of smoke are what transform them into something truly special. We are proud to be the supplier of choice for so many braai masters across the region. When a weekend gathering is planned in Seke, or a family celebration in Chitungwiza, a trip to Pronto Meats in Zengeza for our pork ribs is often the first step. They are a guaranteed showstopper.
Low and Slow: The Only Way to Cook Ribs

Patience is the most important ingredient. Ribs are full of tough connective tissue that needs time and low heat to break down into juicy, tender goodness.

Prepare the Ribs: Pat them dry and apply your dry rub generously, letting them sit for at least an hour.


Set Up for Indirect Heat: On a braai, this means banking your coals to one side and cooking the ribs on the other. You want to cook with the ambient heat, not direct flame.


Cook Low and Slow: Aim for a low temperature and let the ribs cook for several hours, turning occasionally.


The Tenderness Test: Ribs are done when they are tender. You can check by twisting a bone—it should start to easily separate from the meat.


Glaze and Rest: Apply your sauce at the end, let it caramelise, and then let the ribs rest for 10 minutes before slicing and serving.

For pork ribs that will make you a legend among your friends and family, start with the best. Visit Pronto Meats today.