BBQ Ribs

Pre-cooking the ribs in Chicken Stock before braaing is the secret to success.


  • 1 onion, roughly chopped
  • 2 whole lamb ribbetjies, ± 1 kg each
  • 2 cups (500 ml) water
  • 2 T (30 ml) Ina Paarman’s Chicken Stock Powder
  • ± 1 ½ cups (375 ml) Ina Paarman’s Barbeque Marinade

Adjust the oven rack to the middle position. Preheat oven to 180°C. Place the chopped onion in a large oven pan. Add water, Stock Powder and ribs. Cover with foil with shiny side towards the meat. Bake for 1 hour. Remove and put the ribs in a large glass dish (freeze the stock stew for a soup). While still hot, coat the ribs generously with Barbeque Marinade.

Refrigerate overnight or for at least 2 hours.

Braai the ribbetjies slowly while turning and basting regularly with fresh Marinade squeezed straight from the bottle. Cook over a medium fire until deeply browned and crispy on the outside.

Cut into individual riblets for serving.

Ina's Tip

Pork ribs can be done the same way.

Do NOT follow this link or you will be banned from the site!