Hickory Smoked Lamb Ribs

Succulent lamb ribs.


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 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!