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BBQ Ribs


Pre-cooking the ribs in Chicken Stock before braaing is the secret to success.

BBQ Ribs

Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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

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