Pineapple Lamb Ribs

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• sticky pineapple lamb ribs
• 3 racks lamb spareribs
• marinade
• 3 cups pineapple juice
• 1/3 cup brown sugar
• 1/4 cup honey, warmed
• 2 tablespoons soy sauce
• 2 garlic cloves, chopped
• 1/2 teaspoon cracked pepper
• 3/4 cup good-quality barbecue sauce, plus more for serving

Recipe

• 1 lay each rack on a chopping board upside down. using a very sharp paring knife, carefully remove the membrane that runs underneath. using a tea towel, hold one corner of the ribs firmly, and pull the membrane sheet off in one long strip (hopefully!).
• 2 place the rib racks in a large non-metallic dish – you may need to split them into two dishes.
• 3 whisk all marinade ingredients together and when the marinade is completely cool, pour over the lamb ribs.
• 4 cover the ribs tightly in cling film and let marinate for a minimum of 4 hours or overnight.
• 5 if using a charcoal barbecue, organize it for indirect grilling - two small piles of hot charcoal on either side of the barbecue with a drip pan made from aluminum foil in the centre.
• 6 if you are using a gas grill, set the grill on medium heat.
• 7 place the ribs in the middle of the barbecue, away from direct heat.
• 8 close the lid of the barbecue and leave the vents open for 1 ½ hours. turn the ribs after 40 minutes. baste them every 20 minutes with the remaining marinade.
• 9 the ribs are ready when the meat has shrunk back away from the end of the bones. slice between the bones and serve slathered in extra barbecue sauce.