Dry Rub Lamb Ribs with Fire 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
½ tbsp cracked pepper
1 tbsp smoked paprika
1 tbsp dried mixed herbs
2 tbsp brown sugar
½ tsp cayenne pepper

Quick chilli sauce

1 red chilli, deseeded and chopped
1 cup tomato juice
3 Tbsp cider vinegar
1 Tbsp honey
¼ tsp ground allspice
Pinch of salt

Method:


Preheat oven to 190°C.

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 bone out onto a tray.

Rub ribs with Dijon mustard and sprinkle dry rub over. Roast for 30 minutes

Arrange ribs on a large serving dish and spoon over chili sauce


Mike’s House Rub

Mix all ingredients together. Store in an airtight container

Quick chilli sauce

Place all the ingredients in a blender and blend until smooth.