Hickory Smoked Ribs

Succulent lamb ribs.


½ cup tomato sauce

¾ cup barbeque sauce

125ml Pukara Estate Apple Cider Vinegar

3 teaspoons of smoked paprika

½ cup Demerara sugar

1 chilli - seeds removed if you don’t like it hot

3 garlic cloves

2 teaspoons of Pukara Estate Natural Smoked Extra Virgin Olive Oil

1.5kg of lamb ribs


Blend the tomato sauce, barbeque sauce, Pukara Estate Apple Cider Vinegar, Demerara sugar, paprika, chilli and garlic.

Place the ribs in a large dish and coat with the marinade, place in the fridge for 8 - 14 hours to marinate.

Pre-heat the oven to 150°C.

Remove ribs from the marinade (reserve remaining marinade) wrap in foil and place on a baking tray. Bake for 1 hour.

Remove the top layer of foil, baste with the reserved marinade and drizzle with Pukara Estate Natural Smoked Extra Virgin Olive Oil. Increase oven temperature to 200°C and bake for a further 30 – 40 mins or cooked to your liking.

Remove the ribs from the oven and allow to rest for 10min, serve & enjoy!