Sticky riblets with marmite and honey glaze

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INGREDIENTS

4 tablespoons Honey

2 tablespoons Balsamic vinegar

1 tablespoon Marmite

1 clove Garlic, crushed

2 tablespoons Tomato sauce

½ teaspoon Dijon mustard

2 tablespoons Brown sugar

2 tablespoons Olive oil

Salt and freshly ground pepper to taste

800 g (10-12) Lamb riblets

METHOD

1. Mix the honey, balsamic vinegar, marmite, garlic, tomato sauce, mustard, brown sugar and olive oil together and blend well. Taste for seasoning and adjust if required to achieve a sweet and savoury flavour.

2. Marinate the riblets overnight if possible or at least an hour.

3. Pre-heat the oven to 180°C. Arrange the riblets in a single layer on a rack in a roasting pan lined with baking paper.

4. Spoon over half the marinade and bake for 20-25 minutes. Brush with the remaining marinade to form a glaze every 10 minutes. After 40 minutes, increase the temperature to 220°C and allow the ribs to caramalise.

5. Remove from the oven when the ribs are sticky and caramalised.

6. Serve with a coleslaw or green salad of your choice.

7. Riblets can also be prepared on a grill.