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All is Gold in a Sizzling Summer Braai

South Africa is known as the land of family braais and get-togethers, especially when it’s sizzling hot in summer. And why not, when your pool beckons you and the aroma of braai smoke fills your rosy-pink sunset skies.

ALL GOLD has a real sizzler for you to try. Enjoy!

Sticky Moroccan Lamb Riblets                                                                                          

Serves 4 to 6 starter portions

Preparation Time: 20 minutes plus marinating time

Cooking Time: 20 to 30 minutes

Ingredients       

16 – 20 Lamb Riblets

For the Basting:

1 cup ALL GOLD Hot & Spicy Tomato Sauce

1/2 cup ALL GOLD BBQ Sauce

2 tbsp. Harissa or Chermoula Spice

1/4 cup lemon juice

1/4 cup honey

2 tsp. fresh mint, finely chopped

Salt and coarse black pepper

Method

Basting: Mix all ingredients together in a large bowl. Add the riblets to the sauce and rub sauce all over the meat. Cover and allow marinating for at least 3 hours. Preheat oven to 220 degrees Celsius 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!
  • Can be used on chicken or pork as well.
  • You can use its original tomato sauce or light tomato sauce if you prefer a little less spicy.

Recipe and image supplied by: ALL GOLD

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