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Ingredients

Method
  • 600 g Woolworths lamb ribbetjies
  • 1 x 300 ml bottle Woolworths smoky BBQ braai marinade
  • rosemary, thyme and sage, for basting
  • 4 cobs sweetcorn cobs
  • 60 g butter
  • 4 cloves garlic, crushed
  • 2 T Woolworths chipotle peppers in adobo sauce
  • 1 lemon, juiced
  • 15 g coriander, chopped
  • 30 g Parmesan, grated
  • sea salt and freshly ground black pepper, to taste

1. Coat the ribbetjies in the marinade, place in a stand-up braai grid, then braai over medium coals for 2–3 hours. Keep turning the grid to cook the ribbetjies slowly and to prevent the marinade from burning. You can also use a normal braai grid, but make sure it's far enough away from the coals so that the ribs cook very slowly.

2. Tie the herbs together and use to baste the ribbetjies with the marinade as they cook.

3. Braai the sweetcorn over medium coals until charred and cooked through. Heat the butter in a cast-iron pan over medium coals until bubbling, then add the remaining ingredients except the Parmesan. Pour the butter over the corn when the ribbetjies are ready and top with the Parmesan.

Cook's note: It’s best not to rush the cooking of the ribbetjies. If you cook them too fast, they'll be tough. Opt for a lower temperature and settle in for an afternoon of basting and turning.

Find more braai recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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