Small lamb ribs are always a finger-licking winner, especially when done on the braai. Use Tastebud Herbed spice blend as a rub – packed with thyme, rosemary, basil, marjoram, coriander, ginger and loads of other good things, it’ll up your rib game to sensational.
Serve with braai-blistered vine tomatoes and lemons.
- 800g lamb ribs
- Tastebud Herbed spice blend
- 3 Tblsps tomato sauce
- 1 Tblsp lemon juice
- 1 Tblsp runny honey
Dust lamb ribs with spice blend and set aside for 30 to 60 minutes. Brush ribs lightly with olive oil and place on a hot braai or under the grill element of your oven. Turn often and cook until done to your liking. Mix together tomato sauce, lemon juice, honey and half a tsp of the Herbed spice blend and generously paint ribs for the final 15 minutes of cooking.(If you do it earlier, the basting sauce will burn.)
Serve right away.