Home
Recipes
canola oil

Smoked haddock chowder

Seafood recipes

Smoked haddock chowder

20 minutes

Pineapple-and-coconut cake

Cake recipes

Pineapple-and-coconut cake

40 minutes

Oak-smoked Norwegian salmon with home-made rösti and celery salad

Hanukkah recipes

Oak-smoked Norwegian salmon with home-made rösti and celery salad

40 minutes

Meatballs with peanut satay sauce

Canned food

Meatballs with peanut satay sauce

30 minutes

Mini pancake cereal

Breakfast recipes

Mini pancake cereal

30 minutes

Roast rogan josh lamb shoulder with pineapple salsa

Curry recipes

Roast rogan josh lamb shoulder with pineapple salsa

11/2 hours

Pickled fish with red cabbage-and-beetroot slaw

Beetroot recipes

Pickled fish with red cabbage-and-beetroot slaw

8 minutes

Steak with Southern-spiced cauliflower and pomegranate-spring onion yoghurt

Cauliflower recipes

Steak with Southern-spiced cauliflower and pomegranate-spring onion yoghurt

20 minutes

Asian butternut-and-chicken soup with prawn toast

Butternut recipes

Asian butternut-and-chicken soup with prawn toast

50 minutes

Lamb neck potjie

Braai recipes

Lamb neck potjie

1¼ hours

Double beef burger with smoked cheddar and sriracha mayo

Beef recipes

Double beef burger with smoked cheddar and sriracha mayo

20 minutes

Sticky baked lamb ribbetjies

Lamb recipes

Sticky baked lamb ribbetjies

1 hour 15 minutes

Load more

Sticky baked lamb ribbetjies

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 15 minutes, plus overnight marinating time

Cooking Time 1 hour 15 minutes

Ingredients

For the marinade, mix:

1⁄4 cup canola oil
3 T brown sugar
1⁄4 cup naartjie or clementine juice
1⁄4 cup lemon juice
1⁄2 t ground ginger
1⁄2 t Dijon mustard
1 clove garlic, crushed
2 T soya sauce
(about 1 kg) free-range lamb ribbetjies 18
sea salt and freshly ground black pepper, to taste
baked sweet potatoes, for serving
cabbage slaw, for serving

Method

1. Marinate the ribbetjies overnight or all day. Arrange in a single layer on a rack in a roasting pan lined with baking paper.

2. Pour over the marinade. Bake at 170°C for 1 hour.

3. Tip the ribs into the pan and remove the rack. Turn the ribs around in the pan, then bake for a further 15 minutes or longer until very tender, well browned and sticky. Season to taste. Serve with baked sweet potatoes and slaw.