SERVES 6-8 Preparation 15 min Cooking 1½-2 hours
2 racks of lamb ribs (about
800 g each)
1 x Moroccan rub (see
recipe on page 46) olive oil GLAZE
45 ml (3 T) brown sugar 15 ml (1 T) fish sauce
15 ml (1 T) tamarind paste
2 lemons, halved, to serve
1 Ribs Remove the membrane from each rack of ribs.
2 Mix the Moroccan rub with a little olive oil to create a paste with a runny consistency and rub all over the ribs. 3 Braai slowly over low-medium coals for 1½-2 hours or until done and the fat has become crispy. Turn often, basting with the Moroccan paste as needed.
4 Glaze Cut the meat into individual ribs. Mix the ingredients for the glaze and brush over the ribs. Braai again briefly over hot coals until sticky.
5 Lightly braai the fleshy side of the lemon halves and serve with the ribs.
Place the ribs in folding grids and prop up at an angle next to the fire to cook