Name: Sticky pork riblets
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Braai
Ingredients: 2 pork racks halved horizontally into riblets; 1 salt and freshly ground black pepper; 2 stir-fry sauce; 1 Tbs garlic and ginger paste with coriander; 1 red chilli finely chopped; 1 spring onions shredded; 1 fresh coriander or basil, chopped

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Ingredients (7)

2	pork racks — halved horizontally into riblets
1	salt and freshly ground black pepper
2	stir-fry sauce
1 Tbs	garlic and ginger paste — with coriander
1	red chilli — finely chopped
1	spring onions — shredded
1	fresh coriander — or basil, chopped

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Method:

Preheat oven to 220°C.

Place riblets on a greased baking tray and season.

Mix sauce with paste and pour over riblets.

Roast, basting frequently, for 30-40 minutes, or until sticky and caramelised.

Serve riblets hot, scattered with chilli and spring onions, plus lemon wedges if you like.
Don’t forget the serviettes for sticky fingers!

More good ideas

-Alternatively, you can braai the riblets over open, hot coals, basting and turning frequently.
-Substitute the cooking sauces with a mixture of half cup chutney, half cup oyster sauce and half cup soy sauce.
-Cut into riblets and serve as a light snack.

For more braai recipes and tips visit Pick n Pay Braai.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.