Ribbetjies are the short rib of Lamb or Mutton, we cut them thin to make them a little more versatile. You can braai, roast or stew them. The way we do them most often is either braaied or roasted. I like to pop them into a preheated oven and crisp them on a rack dripping there fat into a dipping sauce (normally diced tomato, onion, salt, brown sugar, pepper and balsamic vinegar). Wait until they are crispy with gnarly lille burned bits. They work really well as a starter or a snack while watching sport. It can be a little tricky keeping tabs on who has had their share though.