| 15 minutes
|| 45 minutes
|| 4 - 6
450 g lamb riblets
30 ml (2 Tbsp) cooking oil
1 large onion, finely chopped
1 clove garlic, crushed
10 ml (2 tsp) chopped root ginger
80 ml (1/3 cup) light brown sugar
125 ml (1/2 cup) lamb or beef stock
15 ml (1 Tbsp) Worcestershire sauce
5 ml (1 tsp) soy sauce
60 ml (1/4 cup) tomato sauce
45 ml (3 Tbsp) lemon juice
15 ml (1 Tbsp) chopped fresh rosemary or 5 ml (1 tsp) dried
salt and freshly ground black pepper to taste
Place the ribs in a large ovenproof dish or roast pan.
Sauce: Heat the oil in a heavy-based saucepan. Add onion and garlic and sauté until soft. Add the remaining ingredients. Simmer over low heat for about 5 minutes while stirring frequently.
Pour the sauce over the ribs. Bake in a preheated oven at 180 °C for about 45 minutes until ribs are golden brown. Turn and baste the ribs frequently with the sauce.
Substitute rosemary with herbs of choice.