|2 tbsp||balsamic vinegar|
|1||garlic clove — crushed|
|2 tbsp||tomato sauce|
|1/2 tsp||Dijon mustard|
|2 tbsp||brown sugar|
|2 tbsp||olive oil|
|salt and black pepper — to taste|
Mix the honey, balsamic vinegar, marmite, garlic, tomato sauce, mustard, brown sugar and olive oil together and blend well. Taste for seasoning and adjust if required to achieve a sweet and savoury flavour.
Marinate the riblets overnight if possible or at least an hour.
Pre-heat the oven to 180°C. Arrange the riblets in a single layer on a rack in a roasting pan lined with baking paper.
Spoon over half the marinade and bake for 20-25 minutes. Brush with the remaining marinade to form a glaze every 10 minutes. After 40 minutes, increase the temperature to 220°C and allow the ribs to caramalise.
Remove from the oven when the ribs are sticky and caramalised.
Serve with a coleslaw or green salad of your choice.
Riblets can also be prepared on a grill.
Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.