Mike van de Elzen: Dry rubbed lamb ribs with quick chilli sauce
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Mike van de Elzen: Dry rubbed lamb ribs with quick chilli sauce
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Cook time: 30 minutes
Prep time: 20 minutes
Serves: 6
600g lamb spare ribs
5 star anise
1 tbsp salt
5 bay leaves
2 tbsp Dijon mustard
5 tbsp house rub
Mike's house rub
1 tbsp each mustard, cumin, coriander seeds, toasted and crushed
1 tbsp mustard powder
1 tbsp garlic powder
2 tbsp sea salt
1 tbsp smoked paprika
1 tbsp dried mixed herbs
2 tbsp brown sugar
½ tsp cayenne pepper
Quick chili sauce
2 red chili, deseeded and chopped
pinch of allspice
1 can whole peeled tomatoes
3 Tbsp cider vinegar
1 Tbsp honey
¼ tsp ground allspice
pinch salt
Preheat oven to 190*c or BBQ.
Place ribs, star anise, salt, bay leaves and peppercorns in a large pot and bring up to the boil, reduce the heat and simmer for 20 minutes. Drain well and turn ribs out onto a tray.
Rub ribs with Dijon mustard and sprinkle dry rub over.
Roast or place into BBQ for 30 minutes to hot smoke.
Arrange ribs onto a large serving dish either whole or cut into fingers and spoon over chili sauce
For Mike's house rub, mix all the ingredients together. Store in a airtight container
For the chili sauce, place all the ingredients into a blender and blend until smooth.
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