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Sticky lamb riblets

recipes braai ribs lamb

Ingredients 6
Servings 4
Time 20 min


  • 125
    PnP chutney
  • 1
    orange - juice and peel
  • 1
    dry mustard
  • 1
    PnP white wine vinegar
  • 2
    PnP tomato sauce
  • 16
    lamb riblets


30 min
Preheat oven to 200°C.

Mix chutney, orange juice and peel, mustard, vinegar and tomato sauce together. Line a roasting pan with tin foil, this helps when cleaning.

Bake riblets for about 15 minutes and remove from oven.

Toss riblets with sauce.

Bake for 15 minutes on each side, basting continuously, until cooked through and slightly charred.

Serve immediately with salad and lots of napkins for greasy fingers.

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.

Fresh Living September Issue

Read more on: braai  |  ribs  |  recipes


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