Sticky Apricot Braai Lamb Ribs

Name: Sticky Apricot Braai Lamb Ribs
Total time: 2 h 45 min
Cuisine: South African
Ingredients: 1.5kg lamb breast ribs; 4 tbsp apricot jam; 2 tbsp tamari (gluten free); 2 tbsp cider vinegar; 4 garlic cloves, crushed; 1 tbsp medium curry powder, gluten free; 1 tbsp sunflower oil; 1 tsp ground black pepper; 1 tsp salt

Lamb ribs slow roasted until tender, then glazed with apricot, garlic and curry and finished on the barbecue.

Time2 hr 45
LevelMedium
Costabout £4.50 a head
Oven160°C (140°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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1.5 kglamb breast ribs
4 tbspapricot jam
2 tbsptamari (gluten free)
2 tbspcider vinegar
4garlic clovescrushed
1 tbspmedium curry powdergluten free
1 tbspsunflower oil
1 tspground black pepper
1 tspsalt

Method

1
Heat the oven to 160°C (140°C fan). Rub the ribs with the oil, salt and pepper and lay them in a roasting tin. Cover tightly with foil.
2
Roast for 2 hours, until the meat is tender and pulling away from the bone.
120 min
3
Meanwhile mix the jam, tamari, vinegar, garlic and curry powder in a small pan. Simmer for 4 minutes until syrupy.
4 min
4
Drain the fat from the tin. Brush the ribs all over with the glaze.
5
Finish on a medium hot barbecue for 10 to 15 minutes, turning and brushing every few minutes, until sticky and charred at the edges. Under a hot grill for 10 minutes works too.
13 min
6
Rest for 5 minutes, then cut into ribs and serve with the last of the glaze.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.