Sticky Moroccan Lamb Riblets
• 16 to 20 lamb riblets
• 1 cup All Gold Tomato Sauce
• ½ cup All Gold BBQ Sauce
• 2 tbls harissa or chermoula spice
• ¼ cup lemon juice
• ½ cup honey
• 2 tsp. finely chopped fresh mint
Basting: Mix all ingredients together in a large bowl. Add the riblets to the sauce and rub all over the meat. Cover and allow to marinate for at least 3 hours.Preheat oven to 220°C or make the braai fire as per normal. Place the prepared ribs onto a baking tray or straight onto the braai grid. Roast in the oven or on the braai for approx. 20 to 25 minutes, basting all the time with excess marinade.
Recipe courtesy of www.afternoonexpress.co.za.