With our racks of Lamb Monkey Gland Ribs, you’re sure to get tender and juicy ribs. Not to mention the fruity sauce, with just a hint a tang.
Ideally, Lamb Monkey Gland Ribs should be cooked slowly; whether that’s on the braai or in the oven, is up to you. Here are some of our Butcher’s top tips for cooking a rack of ribs. “Be sure to let your meat breathe, that’s a vital point with all meats. You’re going to want to bake ribs for around 3 hours on a low oven, but be sure to cover the rack with foil once it’s reached the halfway point. This will keep your ribs from drying out.”
Want to put a restaurant spin our your home cooked ribs? Why not serve it alongside these Honey Corn Bread Muffins?
Lamb Monkey Gland Ribs
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