Pre-cooking the ribs in Chicken Stock before braaing is the secret to success.
- 1 onion, roughly chopped
- 2 whole lamb ribbetjies, ± 1 kg each
- 2 cups (500 ml) water
- 2 T (30 ml) Ina Paarman’s Chicken Stock Powder
- ± 1 ½ cups (375 ml) Ina Paarman’s Barbeque Marinade
Adjust the oven rack to the middle position. Preheat oven to 180°C.
Place the chopped onion in a large oven pan. Add water, Stock Powder and ribs. Cover with foil with shiny side towards the meat. Bake for 1 hour. Remove and put the ribs in a large glass dish (freeze the stock stew for a soup). While still hot, coat the ribs generously with Barbeque Marinade.
Refrigerate overnight or for at least 2 hours.
Braai the ribbetjies slowly while turning and basting regularly with fresh Marinade squeezed straight from the bottle.
Cook over a medium fire until deeply browned and crispy on the outside.
Cut into individual riblets for serving.
Ina's Tip: Pork ribs can be done the same way.
Recipe supplied by Ina Paarman’s Kitchen