Recipe for a sizzling Summer favourite – Sticky Lamb Riblets
16 – 20 Lamb Riblets
For the Basting:
1 Cup ALL GOLD Hot & Spicy Tomato Sauce
½ Cup ALL GOLD BBQ Sauce
2 Tbsp Harissa or Chermoula Spice
¼ Cup Lemon Juice
½ Cup Honey
2 Tsp Finely chopped fresh Mint
Salt and Coarse Black Pepper
Mix all ingredients together in a large bowl.
Add the riblets to the sauce and rub sauce all over the meat. Cover and allow to marinate for at least 3 hours.
Preheat oven to 220 °C or prepare the braai.
Place the prepared ribs onto a baking tray or straight onto the braai grid.
Roast in the oven or on the braai for approx. 20 to 25 minutes, basting all the time with excess marinade.
Chef’s Tip: Serve with assorted salads for a main meal, as finger snacks or as a starter. Have serviettes nearby, these are moreish and messy! This basting can be used on chicken or pork as well.