Lamb ribs:
Cut four slabs of lamb ribs into smaller riblets.
In an oven pan arrange the ribs.
Season with ‘some’ of the following:
½ cup eta bbq sauce.
3 tablespoon apple cider vinegar or orange juice.
½ dozen cloves minced garlic.
1 tablespoon ancho chili powder.
½ to 1 tablespoons spoon herbes de Provence.
1 dessert spoon salt or ½ cup of soy sauce.
1 to 2 teaspoons jerk paste.
Half a dozen splashes liquid smoke.
A few splashes rum or sake.
1 teaspoon dried oregano.
½ teaspoon ground cinnamon.
½ teaspoon ground black pepper.
½ teaspoon ground cumin.
Then add more of less 2 cups total of chicken and vegetable stock.
Braise at 80 to 110 c until core temperature reaches 50 to 55 c.
Alternatively bake at 175 c for up to two hours.
Turn occasionally.
When ready to serve cut into individual ribs if desired or leave as is.
Encrust in the following mixture:
Corn flour and potato flour or the like.
Dry mixed herbs and spices mix to taste.
Deep fry in a wok in a 5 to 10 mm oil or barbecue on the charcoal webber.
Serve with balsamic or tamarind glaze dressing or the like.
