Foodfx0505 2318086


Author: Chris Bonello


  • 5kg lamb ribs
  • Mirepoix (carrot, celery, onion), as needed, roughly chopped
  • Salt, to taste
  • Hermans Homemade Sweet Hickory BBQ Sauce

Cooking Method

  1. In a large pan, seal the lamb ribs on medium-high heat until they are nicely coloured.
  2. Spread the ribs between two deep trays.
  3. Add roughly cut mirepoix, salt, and cover with water.
  4. Place baking paper and foil on top, and cook at 160⁰C for 3 ½ hours or until the meat is just starting to separate from the bone.
  5. Gently remove the ribs from the liquid, spread them on metal trays, and allow them to cool in the fridge.
  6. Once cooled, cut between the bones.
  7. In a hot pan, seal the ribs on each side until crispy.
  8. Place the ribs in a bowl and toss them in Herman's Sweet Hickory BBQ Sauce.