Ingredients

1/2 cup tomato sauce

3/4 cup barbeque sauce

125 ml Pukara Estate White Balsamic 

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 teaspoons of Pukara Estate Natural Smoked Extra Virgin Olive Oil

1.5 kg of lamb ribs

Method

Blend the tomato sauce, barbeque sauce, Pukara Estate White Balsamic, 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 Pukara Estate Natural Smoked Extra Virgin Olive Oil. 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!