Dry Rubbed Lamb Ribs & Quick Chilli Sauce

Ingredients

• 600g lamb spare ribs 
• 5 star anise 
• 1 tbsp salt 
• 5 bay leaves 
• 1 tbsp peppercorns 
• 2 tbsp Dijon mustard 
• 5 tbsp house rub
   

Mike's House rub:

• 1 tbsp each mustard cumin, coriander seeds, toasted and crushed 
• 1 tbsp mustard powder 
• 1 tbsp garlic powder 
• 2 tbsp sea salt 
• 1 tbsp smoked paprika 
• 1 tbsp dried mixed herbs 
• 2 tbsp brown sugar 
• ½ tsp cayenne pepper

Quick chili sauce:

• 2 red chili, deseeded and chopped 
• Pinch of allspice 
• 1 can whole peeled tomatoes 
• 3 Tbsp cider vinegar 
• 1 Tbsp honey 
• ¼ tsp ground allspice 
• Pinch salt
   

Method

Preheat oven to 190°c, or use BBQ

Place ribs, star anise, salt, bay leaves and peppercorns in a large pot and bring up to the boil, reduce the heat and simmer for 20 minutes. 

Drain well and turn bones out onto a tray. 

Rub ribs with Dijon mustard and sprinkle dry rub over. 

Roast or place into BBQ for 30 minutes to hot smoke. 

Arrange ribs onto a large serving dish either whole or cut into fingers and spoon over chili sauce 

For Mike's house rub, mix all the ingredients together. Store in a airtight container

For the chili sauce, place all the ingredients into a blender and blend until smooth.