Baked Tangy Lamb Riblets

Ingredients:

450 g lamb riblets

Sauce

30 ml (2 Tbsp) cooking oil

1 large onion, finely chopped

1 clove garlic, crushed

10 ml (2 tsp) chopped root ginger

80 ml (1/3 cup) light brown sugar

125 ml (1/2 cup) lamb or beef stock

15 ml (1 Tbsp) Worcestershire sauce

5 ml (1 tsp) soy sauce

60 ml (1/4 cup) tomato sauce

45 ml (3 Tbsp) lemon juice

15 ml (1 Tbsp) chopped fresh rosemary or 5 ml (1 tsp) dried

salt and freshly ground black pepper to taste

Directions:

Place the ribs in a large ovenproof dish or roast pan.

Sauce: Heat the oil in a heavy-based saucepan. Add onion and garlic and sauté until soft. Add the remaining ingredients. Simmer over low heat for about 5 minutes while stirring frequently.

Pour the sauce over the ribs. Bake in a preheated oven at 180 °C for about 45 minutes until ribs are golden brown. Turn and baste the ribs frequently with the sauce.