Know your wood: which is best for braaiing?
This week Clement Pedro answers a question that will make braaiing better and easier. Here’s...

4
Easy
15 minutes
25 minutes
1. Place the riblets on a braai grid over medium coals.
2. Braai, turning and basting frequently, until golden and slightly charred.
3. To make the potato wedges and onion rings, preheat the oven to 200°C. Place the frozen potatoes and onion rings on a baking sheet in a single layer.
4. Bake for 25 minutes, or until golden brown.
5. Serve with a dipping sauce of your choice.
Photography and videography: Saadiqah Assure
Recipes: Marcelle van Rooyen
Food assistant: Bianca Jones
Our Free Range Shisanyama Style Lamb Riblets are seasoned with our special blend of herbs and spices.
