South American Barbecue Lamb Ribs

South American barbecue lamb ribs

Serves 10-12
2 kg barbecue lamb ribs
250 g medium white wine
100 g water
4 cloves garlic, crushed
2 sprigs of rosemary
sea salt and freshly white ground pepper

Sauce
150 g tomato ketchup
150 g smoky barbecue ketchup
150 g brown sugar
25 g honey
15 g chipotle chilli salt
50 g soya sauce
1 tsp Dijon mustard
1 tbsp Worcestershire sauce
½ tsp smoked paprika
 

Wood oven: 150°C cooling oven for 4-6 hours
Home oven: 140°C for 3 hours
Place the ribs, skin side up, in a deep roasting tray lined with baking paper.
Add the wine, water, herbs and seasoning.
Cover with baking paper, and seal the tray with tinfoil. Cook in a cooling oven for 4-6 hours, oven-dependent. (I cook mine overnight.)
Remove, and allow to cool in the tray.
Make sauce by adding all of the sauce ingredients to a small pot to simmer for approximately
5-10 minutes, until thick and sticky. Carefully drain the cooking liquid from the ribs.
Brush the rib meat with the sauce, and place back into a hot oven (250-300°C) to warm through and caramelise, adding more sauce if necessary.
Cut into double rib portions to serve.

Chef's tip
If you don't have all of the sauce ingredients, just use some tomato sauce, adding more smoked paprika and some tabasco for a little heat.