RIBS, for no other reason than they are so so tasty!
This recipe is one I created for my last cookbook Fast and its packed full of favour.
This recipe calls for Lamb Ribs but feel free to swap them out for pork or venison.
Mikes dry rub lamb ribs w super quick honey chili
(serves 6)
Prep time: 20 minutes
Cooking time: 40 minutes
- 2 kg lamb rack
- 5 star anise
- 1 tbsp salt
- 5 bay leaves
- 1 tbsp peppercorns
2 tbsp Dijon mustard
5 tbsp mikes house rub
Preheat oven to 190c. place first 5 ingredients in a large pot and bring up to the boil, reduce the heat and simmer for 20 minutes. Drain well and turn bone out onto a tray.
Cut ribs into individual ribs, rub with Dijon mustard and sprinkle dry rub over.
Roast for 30 minutes
Mike’s House Rub
Prep time: 2 mins
- 1 tbsp each mustard, cumin, coriander seeds, toasted and crushed
- 1 tbsp mustard powder
- 1 tbsp garlic powder
- 2 tbsp sea salt
- ½ tbsp cracked pepper
- 1 tbsp smoked paprika
- 1 tbsp dried mixed herbs
- 1 tbsp brown sugar
- ½ tsp cayenne pepper
Mix all ingredients together. Store in airtight container.
Quick sweet chill sauce
Prep time: 2 minutes
- 1 red chili, deseeded and chopped
- 1 cup tomato juice
- 3 Tbsp cider vinegar
- 1 Tbspn honey
- ¼ tsp ground allspice
- pinch salt
Place all the ingredients in a blender and blend until smooth