There are so many different ways to prepare ribs, but this recipe has stood the test of time and comes out tops on every occasion. Remember it’s Rosh Hashanah – we need all the sweetness we can get!
3 racks of lamb ribs (about 7 ribs per rack), ask your butcher to cut them up individually (they can be smoked or plain – I prefer them smoked!)
1 litre ginger ale
3 bay leaves
5 whole cloves garlic
1 tsp salt
2 Tbsp grated fresh ginger
6 cloves garlic, crushed
2 tbsp treacle sugar
½ cup honey
½ cup soy sauce
2 tbsp tomato sauce
Juice of 1 lime
1 tsp salt
1 tbsp coarsely ground black pepper
1. Place the individually cut ribs in a pot.
2. Combine the ginger ale, bay leaves, garlic and salt and pour over the ribs.
3. Bring to the boil, then reduce the heat and simmer for 30 minutes, with the lid on, until the liquid boils away.
4. Remove the ribs from the pot and place in a roasting pan.
5. Combine all the basting ingredients in a bowl and pour over the ribs, ensuring that they are completely covered.
6. The ribs can now be even roasted or braaied.
7. If you are going to braai them, braai until golden brown on both sides. They can be placed in a preheated oven at 140°C to keep warm. If you are going to roast them, roast for at least 1 hour at 180°C until brown, turning them after 30 minutes. You can then reduce the heat to 140°C to keep warm.