Finger lickin’ lamb ribs with pear slaw

If you’re looking for a perfect meaty main then we have a great lamb ribs recipe for you to try ! We added pear to the slaw for a subtle flavour that works perfectly against the richness of the meat. Bulk this dish up by serving with roasted potatoes or a pilaf linked at the bottom of this recipe!

HANDS-ON TIME 15 min TOTAL TIME 45 min SERVES 4

INGREDIENTS

Pear slaw

Ribs

• 1 cup tomato sauce
• 3⁄4 cup apple-cider vinegar
• 2 Tbsp. olive oil
• 1⁄4 cup Worcestershire sauce
• 1⁄2 cup brown sugar
• 2 Tbsp. mustard
• 2 garlic cloves, crushed
• 2 tsp. lemon juice
• 2 kg lamb racks

METHOD

PEAR SLAW Combine coleslaw, pear, mayonnaise, vinegar, mustard and seasoning in a bowl and toss gently to combine. Set aside until serving.

LAMB RIBS Combine all the ingredients, except the ribs, in a bowl and mix well. Add the ribs and turn to coat completely in the sauce. Remove the ribs and reserve the sauce.

HEAT a lightly oiled grill over a high heat and cook the ribs, brushing occasionally with reserved sauce for 15 minutes, turning half way through cooking.

BRING any remaining sauce to the boil in a small pot over a medium-low heat. Cook for 5 minutes or until thickened, season to taste.

TO SERVE Slice the ribs into serving-sized pieces and serve with warm barbecue sauce and pear coleslaw salad.

Lamb ribs are best coked over a low heat for a longer period of time, about 60-90 minutes. This will ensure that the meat is tender and not tough or dry. Cooking the ribs over the grill will give them a smoky, complex flavour, but cooking in the oven will result in a delicious well rounded flavour and even cooking.

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