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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.

Hot-medium coals · 6-second hand test Serves 4–6 1 h 20 + the crisping

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

  1. 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.)
  2. Pat the racks dry and dust both sides with the coriander, salt and pepper.
  3. Warm the vinegar and jam together into a sticky baste.
  4. 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.

IngredientProcess →
Lamb ribs 1.5 kg, in racksSimmer gently 45–60 min → tender, not fallingPat dry · dust with the rubHot-medium coals · baste & turn often · 15–20 min → burnished & crisp
Water, bay & salt
Coriander, salt & pepper 2 tsp coriander→
Brown vinegar 3 tbspWarm together → sticky baste
Apricot jam 3 tbsp
Which fire? Hold your palm at grid height and count: 4 seconds is hot, 6–8 medium, 10+ gentle. The full fire-craft lives in the Fire & Wood guide.

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