30 minutes – serves 4
- 900 g lam ribs
- 250 ml marinade
- salt and freshly ground black pepper to taste
Cover ribs in marinade, making sure they’re well covered. Line a baking tray with tinfoil and put ribs on foil (this prevents the marinade burning on the baking tray). Make sure there’s enough space between the ribs. Season with salt and pepper. Grill for 15 minutes. Baste with some more marinade now and again and turn every 3 minutes. Serve with mielies and butter.