Ingredients

1 kg Lamb riblets
1 Tbsp (15 ml) Seven Colours Grill Seasoning™
3 Tbsp (45 ml) Cooking oil
2 Tbsp (30 ml) Maple Syrup
2 Tbsp (30 ml) Tomato sauce
2 Tbsp (30 ml) Barbecue sauce
1 Tbsp (15 ml) Margarine

Method

In a mixing bowl, combine the lamb riblets, Seven Colours Grill Seasoning™ and cooking oil. Toss well to coat the ribs evenly. Arrange the riblets in a single layer on an air fryer pan. Air fry at 150 °C for slow cooking until tender and fork-ready, then continue until golden brown.
Meanwhile, in a non-stick pan, combine the maple syrup, tomato sauce, barbecue sauce and margarine. Simmer on low-medium heat for about 5 minutes.
Brush the air-fried riblets with the sauce, then return to the air fryer at 180 °C for an additional 10 minutes until caramelised and sticky.
Tip: Serve with chakalaka, sweetcorn, coleslaw and garlic flatbread for a full festive meal.