Cola-Braised Lamb Riblets with Baked Potatoes & Salad

• Doneness cue: The riblets are ready when the meat is tender but still clinging to the bone with a juicy interior and sticky, caramelised exterior.
• For crispier riblets: After simmering, place the riblets under a hot grill for 3–4 minutes to char and crisp the edges slightly before serving.
• Make-ahead tip: The riblets can be seared and the sauce prepared up to a day ahead. Simply reheat gently before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat with a splash of water to loosen the sauce.

This dish is all about sticky-sweet savoury satisfaction, and the cola adds a subtle caramel undertone that elevates the sauce. Whether plated simply or dressed up with sides, these riblets deliver bold flavour with every bite.