Lamb riblets with Moroccan spices

Food blogger Nina Timm says of this delicious take on ribs, "The zing of the orange and the pomegranates and the punch of the wonderful Moroccan spices really take you to an exotic destination."


1 kg lamb riblets
1 T roasted whole dry coriander
1 tsp fine cloves
1 tsp fine cinnamon
salt and pepper
pinch of dried oregano
250ml orange juice
zest of 1 orange
zest and juice of 1 lemon
1/2 cup chopped mint
thumb-sized piece of grated ginger
2 finely chopped cloves of garlic
1 T brown sugar
1-2 T runny honey


Mix all the ingredients for the marinade and marinate the riblets for at least 2 hours. In the meantime, make the spice mix and prepare your braai. Grind all the ingredients for the spice mix in a mortar and pestle. When the ribs have marinated for long enough, remove them from the marinade and sprinkle the spice mix over the ribs. Place the ribs on the braai grid, not too close to the heat, and grill for about 30 to 35 minutes. Baste with the marinade while cooking. Just before you remove them from the grid, drizzle the honey over the ribs and grill until golden brown. Serve on couscous with roasted veggies and pomegranates or make a spicy rice using any leftover Moroccan spices. Garnish with fresh coriander.

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