Sticky baked lamb ribbetjies

Sticky baked lamb ribbetjies

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  • 3 to 4
  • Easy
  • Dairy free
  • 15 minutes, plus overnight marinating time
  • 1 hour 15 minutes
  • Kanonkop Pinotage 2016


  • 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
  • slaw, for serving

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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