South African
Gluten freeSout ribbetjie
Salt-cured grilled lamb ribs
Sout ribbetjie: Karoo lamb rib dry-cured with salt and coriander, then grilled slowly
Before fridges, Karoo farmers rubbed lamb ribs with coarse salt and coriander and hung them in the cool pantry; today the cure happens in the fridge, but the result is the same deeply savoury, almost bacon-like rib that crackles at the edges. At a farm braai near Beaufort West or Sutherland it goes on first, over low coals, because it needs an hour or more to render its fat and turn tender, and people pick at it with their fingers while everything else cooks. Serve it with stywe pap and tomato smoor, or with roosterkoek and a crisp salad. Rinsing too lightly is the usual mistake: rinse off the surface salt after curing, or the meat will be too salty to eat. Chef's tip: keep the coals low and patient; high heat sets the fat alight and blackens the outside long before the meat is soft.
- Prep
- 20 min
- Cook
- 100 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 560 kcal
Ingredients
- 3 ⅓ lb lamb rib (breast) in one pieceask for a whole Karoo lamb rib
- 1 ⅜ oz coarse salt
- 1 tbsp coriander seedstoasted and coarsely crushed
- 1 tsp brown sugar
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Method
0/7 doneStep 1: Mix 1 ⅜ oz coarse salt, 1 tbsp coriander seeds, 1 tsp coarsely ground black pepper and 1 tsp brown sugar in a bowl.
Step 2: Rub the mixture all over 3 ⅓ lb lamb rib (breast) in one piece, pushing it into the meat between the bones. Put the rib in a dish, cover and cure in the fridge for 24–48 hours, turning it once, until the meat is darker and firmer.
Step 3: Rinse the rib well under cold running water to wash off the surface salt, then pat it very dry with kitchen paper.
Step 4: Build a fire and let it burn down until the coals are low and grey; you should be able to hold your hand above the grid for 8 seconds.
Step 5: Clamp the rib in a hinged grid and grill it bone-side down first, turning every 10 minutes and moving it away from any flare-ups, until the fat has rendered, the outside is deep golden and crisp and the meat pulls away from the bones.
90 minStep 6: Move the rib over slightly hotter coals for the last few minutes to crisp the fat side.
5 minStep 7: Rest the rib for 5 minutes, then cut between the bones into single ribs and serve.
5 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 34 g
- Carbs
- 1 g
- Fat
- 47 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sout ribbetjie take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of coarsely ground black pepper?
- Black peppercorns, freshly ground, same amount.
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