Lamb ribs with apple slaw

Lamb ribs with apple slaw

By
From
Ben's Meat Bible
Serves
4-6
Photographer
Benito Martin

Ingredients

Quantity Ingredient
2kg lamb breast ribs
1 tablespoon Fire and smoke salt
or cajun spice mixture
1 tablespoon soft brown sugar
1 tablespoon sea salt flakes
250ml water
140g Barbecue sauce

Apple slaw

Quantity Ingredient
100g red cabbage, finely sliced
100g white cabbage, finely sliced
1 red apple, finely shredded
1 medium carrot, finely shredded
1 tablespoon lemon juice
160g sour cream
salt
freshly ground black pepper

Method

  1. Preheat the oven to 160°C.
  2. Mix the fire and smoke salt, sugar and sea salt together in a bowl and rub the mixture into the lamb ribs. Pour the water into a deep roasting tin, add the ribs and cover with aluminium foil. Cook in the oven for 2½ hours, or until the lamb is very tender.
  3. Meanwhile, make the apple slaw. Mix both cabbages, apple and carrot with the lemon juice in a bowl. Stir in the sour cream and season to taste.
  4. When the ribs are cooked, brush liberally with the barbecue sauce and transfer to the grill (broiler) to char under high heat for 2–3 minutes.
  5. To serve, carve the lamb ribs and dollop some apple slaw on the side.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again