Braaied Lamb Riblets with Apricot Glaze

Ingredients

• 1.2 kg lamb riblets
• 2 tbsp olive oil
• 2 tbsp BlixSam Nou Braai
• 1 tsp BlixSam Smoke Craft
• 3 tbsp apricot jam
• 2 tbsp BlixSam Yanky BBQ Sauce
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, finely crushed
• 1 tbsp lemon juice

Method

1. In a bowl, combine the olive oil, BlixSam Nou Braai, BlixSam Smoke Craft, apricot jam, BlixSam Yanky BBQ Sauce, Worcestershire sauce, garlic and lemon juice.
2. Coat the lamb riblets evenly with the marinade. Cover and refrigerate for at least 2 hours, or overnight for maximum flavour.
3. Remove the riblets from the fridge 30 minutes before braaiing.
4. Prepare a medium braai with glowing coals.
5. Braai the riblets over indirect heat for 20–25 minutes, turning regularly.
6. Move the riblets over direct heat for the final 5 minutes, brushing with extra apricot glaze to create a sticky, caramelised finish.
7. Remove from the braai and rest for 5 minutes before serving.

Serving Suggestion

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