Lamb ribbetjies
The old blog called them "lean braai ribs", and the method is the whole point: simmer the ribs tender first, so the fire only has one job — crisping. No burnt-outside-raw-inside ribs, ever again.
The old blog called them "lean braai ribs", and the method is the whole point: simmer the ribs tender first, so the fire only has one job — crisping. No burnt-outside-raw-inside ribs, ever again.
Ingredients
- 1.5 kg lamb ribs (or pork loin ribs), in racks
- Water to cover, 2 bay leaves, 1 tbsp salt
- 3 tbsp brown vinegar
- 3 tbsp smooth apricot jam
- 2 tsp ground coriander, salt and black pepper
Method
- Simmer the ribs gently in salted water with the bay leaves for 45–60 minutes — tender, but not falling apart. (Do this in the afternoon; the fire can wait.)
- Pat the racks dry and dust both sides with the coriander, salt and pepper.
- Warm the vinegar and jam together into a sticky baste.
- Over hot-medium coals, braai 15–20 minutes, basting and turning often, until burnished, sticky and crisp at the edges. Cut between the bones and lose all your dignity.
Engineer's view
Read left to right: ingredients merge into steps, steps merge into supper.
| Ingredient | Process → | ||
|---|---|---|---|
| Lamb ribs 1.5 kg, in racks | Simmer gently 45–60 min → tender, not falling | Pat dry · dust with the rub | Hot-medium coals · baste & turn often · 15–20 min → burnished & crisp |
| Water, bay & salt | |||
| Coriander, salt & pepper 2 tsp coriander | → | ||
| Brown vinegar 3 tbsp | Warm together → sticky baste | ||
| Apricot jam 3 tbsp | |||
Which fire, and which day? Hot-medium coals for the crisping, the 6-second hand test. The simmer happens before the fire has that job. Hold your palm at grid height and count: 4 seconds is hot, 6 is hot-medium, 8 is medium, 10 or more is gentle. The full reading is the hand test, and the wood that makes those coals is in the wood guide. Buying notes: lamb ribs. Thursday 24 September is National Braai Day.
Questions the fire actually gets
Why simmer ribbetjies before the braai?
So the fire only has to crisp them. Simmer the racks gently in salted water with bay leaves for 45–60 minutes, until tender but not falling apart. Dry them, dust with ground coriander, salt and pepper, then braai.
What heat for lamb ribbetjies?
Hot-medium coals, the 6-second hand test, 15–20 minutes, basting and turning often. The baste is brown vinegar and smooth apricot jam, warmed together.
Can I use pork ribs this way?
The method on this page is written for lamb ribs or pork loin ribs. Sticky pork spare ribs, cooked in foil first, are the other rib on this site.
← Sticky pork spare ribs All 15 recipes Snoek with apricot glaze →