Whisky & Coffee Lamb Riblets
In 2016 I decided to embrace my inner hippie and take on the infamous AfrikaBurn experience. I went very skeptical, mainly encouraged by friends, but came out with one of the most fun and unique experiences I have ever had. We stayed in a large camp and had a lot of comforts you wouldn't have found in a usual camping festival experience. Our time there was made even better because one of the people in our camp was the great Chef Ollie, he had (true to his profession) come down with a refrigerated car filled with marinated meats and meals and we truly ate like royalty. He once gave me the recipe for the lamb riblets he made, I unfortunately lost it but this is what Ive come up with that closely approximates what he spoiled us with.
Time: 2 Hours
Serves: 8 as party snacks, 4 as a meal
24 Lamb Riblets
1 Cup Orange Juice
1 Cup Tomato Sauce
1 Cup Coffee
20ml Cooking Oil
3 Cloves Garlic
1 Tsp Cumin
1 Tsp Salt
In a small saucepan put a small amount of oil and then add the crushed garlic cloves, fry for a minute on low heat before adding the cumin, tomato sauce and orange juice.
Brew your coffee and strain out the grounds before adding to the pot along with the whisky, simmer on low for ±20 minutes or until thickened to your desire before seasoning with salt.
Marinade the ribs in sauce for at least 2 hours or overnight.
Cook them in a 160 C Oven for 2 hours OR on a braai until tender