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.
