Sticky Moroccan Lamb Riblets


Heritage Day is around the corner which means its the perfect time to fire up the braai.

If you are looking for a delicious starter to tantalise your taste buds, then this mouth-watering recipe will add a little sizzle to your next braai.

Sticky Moroccan Lamb Riblets

Serves four to six starter portions

Preparation time: 20 minutes plus marinating time

Cooking time: 20 to 30 minutes

16 – 20 lamb riblets

For the Basting:
1 cup All Gold hot and spicy tomato sauce
½ cup All Gold BBQ sauce
2 tbsp Harissa or Chermoula spice
¼ cup lemon juice
½ cup honey
2 tsp finely chopped fresh mint
salt and coarse black pepper


Mix all ingredients together in a large bowl.

Add the riblets to the sauce and rub sauce all over the meat. Cover and allow to marinate for at least three hours.

Preheat oven to 220 °C or prepare the braai.

Place the prepared ribs onto a baking tray or straight onto the braai grid.

Roast in the oven or on the braai for approx 20 to 25 minutes, basting all the time with excess marinade.

Serve with assorted salads for a main meal, as finger snacks or as a starter.

Have serviettes nearby, these are moreish and messy!

We’ve used lamb riblets to accompany our sticky sauce, but this recipe is just as successful when combined with either chicken or pork.

Recipe obtained from