2kg short lamb ribs
4 cloves garlic, chopped
2tbs ground cumin
2 long red chillies, roughly chopped
½ bunch coriander, roots chopped and leaves reserved for garnish
1 lemon, zest and juice
1tbs olive oil
Salt and pepper
1.In a bowl combine oil, cumin, lemon (zest and juice), honey, chillies, chopped coriander roots & garlic.
2.Prepare ribs by cutting rack into pieces of 2 ribs (bones) and marinate in cumin mix. This can be done 24 hours in advance if time permits but ensure ribs are at room temperature and not straight from fridge.
3.Heat your BBQ to hot but turn down to medium for cooking.
4.Spray your cooking surface with non stick spray oil (being careful to avoid praying oil onto open flame), remove any major excess of marinade as it may burn and apply ribs to your grill to add colour.
5.Turn ribs every few minutes, brushing with marinade as you go.
6.Add remaining marinade to a roasting tray and set on the side of your grill to warm.
7.Once ribs have been cooking for approximately 10 minutes, remove from grill and place into your marinade.
8.Place tray in the middle of your BBQ (with middle burners off, outside burners on high) and allow the ribs to slowly finish cooking and absorb the moisture and flavour (approx. 5 – 8 minutes).
9.To serve, quickly flash ribs back to the grill and serve with drizzle of marinade.
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