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.