LAMB RIBS
Author: Chris Bonello
Ingredients
- 5kg lamb ribs
- Mirepoix (carrot, celery, onion), as needed, roughly chopped
- Salt, to taste
- Hermans Homemade Sweet Hickory BBQ Sauce
Cooking Method
- In a large pan, seal the lamb ribs on medium-high heat until they are nicely coloured.
- Spread the ribs between two deep trays.
- Add roughly cut mirepoix, salt, and cover with water.
- Place baking paper and foil on top, and cook at 160⁰C for 3 ½ hours or until the meat is just starting to separate from the bone.
- Gently remove the ribs from the liquid, spread them on metal trays, and allow them to cool in the fridge.
- Once cooled, cut between the bones.
- In a hot pan, seal the ribs on each side until crispy.
- Place the ribs in a bowl and toss them in Herman's Sweet Hickory BBQ Sauce.
Products used in recipe
