Lamb Ribs

I'm addicted to ribs. They are so tender and delicious that the minute you pick up the juicy things, time becomes a finger licking vortex. This recipe is a combination of 3 recipes I came across on the internet in the hopes of making the best lamb ribs. I hope you enjoy them as much as we did.

Marinade:

1.  Take the lamb ribs out of the fridge and rub with salt.
 

2.  Combine honey, garlic, lemons and oil and set aside in a bowl.
 

3.  Combine all your spice mix ingredients in another bowl and then combine with your marinade.
 

4.  Place ribs into large high-sided dish (you're going to need to get your hands dirty!) and pour marinade over the top. Massage marinade into ribs liberally until all the ribs are well coated. I recommend marinating 24hrs in advance.

5.  Preheat oven to 140°C.  Add wine or beer in the bottom of a large roasting pan. Put ribs on a wire rack set over the beer or wine. Cover with foil and bake for 2½ hours or until lamb is tender. Remove from the oven

6.  PreHeat oven to 220C.

Barbecue Sauce: Combine all the BBQ Sauce ingredients in a pan.

Bring the barbecue sauce ingredients to the boil, stirring, and simmer for 10 minutes, stirring occasionally, until thick.
 

Cut the lamb into individual ribs and brush with the barbecue sauce. Place on a rack in a baking tray lined with baking paper and roast for 30 minutes or until dark and sticky. Turning every 10 minutes.

Serve with a lovely slaw and a side of sweet potato wedges.