Alida Ryder’s food is so sensual – from the good looks to the amazing aromas and flavours – always generous. She says,”These riblets are incredibly easy to throw together and don’t require any marinating. They are great on the braai but I prefer making them in the oven and allowing them to cook under the grill for about 30-45 minutes until the fat has rendered out. It’s important to turn them often (as the marinade will burn easily) and continuously baste them so the marinade becomes sticky and gooey. I served the riblets with chips/french fries (as if a sticky marinade wasn’t unhealthy enough) and a green salad with a sharp and zesty dressing to cut through all the richness.”
What you’ll need…
1kg lamb riblets
1/2 cup brown sugar (I used demerara sugar)
1/2 cup light soy sauce
1/2 cup dark soy sauce
2 tbsp fish sauce
2 tbsp oyster sauce
1/2 cup tomato sauce (ketchup)
1 star anise
2 slices fresh ginger
2 garlic cloves
1 red chilli, roughly chopped
What you’ll do…
Pre-heat the oven and grill to 200°c.
Combine all the ingredients for the marinade in a small saucepan and allow to simmer for 10 minutes until it’s reduced slightly.
Place the lamb riblets on a roasting rack over a roasting tray and brush liberally with the marinade.
Place the riblets in the oven and allow to cook for 30-45 minutes, turning every 7-10 minutes and brushing with the marinade everytime you turn them.
When the riblets are cooked, serve them with chips/potato wedges and salad.
Michael’s wine recommendation – CLICK HERE
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge international following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her fabulous website. Click here to buy her first e-book.