Get your fingers sticky with this recipe for Ribs with Honey Mustard Sauce
2 lamb ribs, trimmed of excess fat (about 1 kg)
3 cups (750 ml) hot water
2 T (30 ml) Ina Paarman’s Chicken Stock Powder
1 onion, cut into quarters
1 x 200 ml Ina Paarman’s Honey Mustard Coat & Cook Sauce
Preheat oven to 200C.
Place the ribs into a large saucepan. Add water, stock powder and onion. Boil slowly until very tender – about 1 1/2 – 2 hours. Transfer meat to an ovenproof dish. Coat generously with the Honey Mustard sauce. Bake for 35-40 minutes until nicely browned or finish off under a grill or over the braai.
By: Ina Paarman