RIBS WITH HONEY AND MUSTARD SAUCELS

Here is what you will need:

• 2 lamb ribs, trimmed of excess fat (about 1 kg)
• 3 cups (750 ml) hot water
• 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

Here is how to do it:

• Preheat oven to 200°C.
• Place the ribs into a large saucepan.
• Add water, stock powder and onion
• Boil slowly until very tender - about 1½ - 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.

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