Sticky ribs

YOU Best Recipes: Braai - - Contents -

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.

1 Place the ribs in fold­ing grids and prop up at an an­gle next to the fire to cook slowly.

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