Succulent lamb ribs with a smoky flavour that will have you thinking they were cooked outdoors.

Ingredients

1.5 kg lamb ribs

1/2 cup tomato sauce

3/4 cup barbeque sauce

125 ml lemon juice

3 teaspoons of smoked paprika

1/2 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

Method

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, then place in the fridge for 8 - 14 hours to marinate.

Preheat 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 minutes or until cooked to your liking.

Remove the ribs from the oven and allow to rest for 10 minutes. Serve and enjoy!