Ingredients

Method

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

Ingredients

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.