Hickory Smoked Lamb Ribs
Succulent lamb ribs with a smoky flavour that will have you thinking they were cooked outdoors.
1.5kg lamb ribs
½ cup tomato sauce
¾ cup barbeque sauce
125ml lemon Juice
3 teaspoons of smoked paprika
½ cup Demerara sugar
1 chilli - seeds removed if you don’t like it hot
3 garlic cloves
2 tablespoons of Pukara Estate Natural Smoked Extra Virgin Olive Oil
Blend the tomato sauce, barbeque sauce, lemon juice, 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 Natural Smoked EVOO. 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!