|4 tbsp||tomato sauce|
|4 tbsp||soy sauce|
|4 tbsp||Worcestershire sauce|
|4 tbsp||chilli sauce|
|2 tbsp||golden syrup|
|1 tbsp||chilli powder|
|1||onion — diced|
|1 kg||lamb ribs|
|1/2 tsp||chilli powder|
|1/2 tsp||black pepper|
|2 tsp||ginger and garlic paste|
|salt — to taste|
Pour oil into a pan to cover the base of the pan.
Add onion until sauteed and soft.
Add the rest of the ingredients to a boil.
Add golden syrup and chilli powder. Give a stir and keep aside.
In a large pot, add in your lamb ribs and spices.
Add in water and cook until done.
Add ribs into the pot with sauce. Toss till evenly coated. Add ribs to a baking dish, roast on the grill setting to char on the outside.
Supported by the Red Meat Industry of SA – Recipes developed by Aneesa Mansoor and photos by Michelle Parkin.