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.