BBQ Rosella Sticky
Asian Lamb Riblets
- ½ Cup Brown Sugar
- ½ Cup Light Soy Sauce
- ½ Cup Dark Soy Sauce
- 1 Red Chilli, roughly chopped
- 1 Star Anise
Pre-heat BBQ to HIGH heat.
Add the Rosella Fruit Chutney, Rosella Tomato Sauce, Brown sugar, light and dark soy sauce and star anise to the pan and bring to the boil, reduce the heat simmer for 10 minutes until it’s reduced slightly.
Place the lamb riblets on a roasting rack over a roasting tray and brush liberally with some of the marinade.
Turn the Middle burners of the BBQ of and the side burners to medium, place the roasting tray of riblets in the BBQ, closer the lib of the BBQ and roast for 40 to 45 minutes or until the meat is tender, basting the ribs every 10 minutes. Once the ribs are cooked, base them one last time and allow to rest for 20 minutes.
To serve, sear the riblets directly onto the char grill for 1 minute per side to add a smoky char flavour and then arrange on your favourite serving platter.