Sticky Lamb Ribs

Sticky Lamb Ribs_Justin Bonello
I found a great new way to prepare lamb ribs.
After my experience with Klip-Rib in the Karoo – if you don’t know what I’m talking about, go buy the book –  I never thought I would look back. But alas! I don’t have igneous rocks lying around my garden at home, so I did this instead:
You Need:
  • About 1kg of Lamb Ribs
  • Vegetable Stock
  • Salt and pepper
  • A pressure cooker
  • A bottle of your favourite sweet and sticky basting sauce (I used good old Jimmys)
First up, take a sharp knife and cut the ribs into their sections. Pop then into a pressure cooker, then pour over the stock (just enough to cover the ribs) Season to taste – but be careful with the salt – some stocks are very salty, so taste it first.
Next pop the lid on and pressure cook the lamb for about 45 minutes. Once done, remove the meat from the stock and put it into a large bowl. Add the basting sauce and toss the ribs around while they’re still warm. Leave to marinate for about an hour, while you get the fire ready. When the coals are at the right temperature (moderate) it’s time to braai. Keep braaing and basting with the leftover sauce until the ribs are sweet, sticky and caramelized (about 15 minutes). Serve with your favourite salads and fresh bread rolls. Such lekker soul food and the most tender ribs you’ll ever have the pleasure of biting into!

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