Sticky Asian Lamb Riblets
April 4, 2012 in Uncategorized
The thing I love most about eating ribs (any ribs) is how your hands are left sticky and how you are forced to lick your fingers afterwards. My mom would be mortified that I’m advocating finger-licking but gosh, who could blame me?
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.