Sticky lamb riblets

Riblets need a slow start under foil to go tender and a hot finish to go sticky.

Serves

4 people

Prep

10 minutes

Cook

1 hour 45 minutes

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From the shop

Start with 1 kg of lamb riblets. Cook them in a single layer so each piece gets the glaze.

Ask for the riblets in the shop’s Honey soy or BBQ plum marinade when you order. If you do, leave out the glaze and bake as below.

Cook riblets slowly under foil first, so the fat melts out and the meat goes tender. Then take the foil off and finish them in a hot oven for colour.

Ingredients

• 1 kg lamb riblets
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp tomato sauce
• 2 garlic cloves, crushed
• 1 tsp paprika

Method

1. Heat the oven to 160°C. Mix the honey, soy sauce, tomato sauce, garlic and paprika in a bowl.
2. Toss the riblets in half of the glaze. Lay them in a single layer in a roasting dish. Keep the rest of the glaze.
3. Cover the dish tightly with foil. Bake for 1 hour 30 minutes, until the meat is tender when you push a knife in.
4. Take off the foil. Pour off the fat. Brush the riblets with the rest of the glaze. Turn the oven up to 210°C.
5. Bake for 15 minutes more, turning once, until the riblets are brown and sticky.

Serve it

Serve with coleslaw and soft bread rolls, or with steamed rice and greens.