Ingredients:
Approx. 16 lamb ribs (2 large breasts of lamb cut into riblets
1 litre boiling water
2 tbspns white vinegar
Sauce
4 tbspn soy sauce
4 tbspn clear honey
4 tbspn plum jam
4 tbspn tomato ketchup
2 tbspn white vinegar
2 tbspn Worcestershire sauce
2 tspn dry mustard powder
squeeze lemon juice
Method:
1. Trim the ribs, and place in a saucepan with the boiling water and vinegar. Simmer for 15 minutes.
2. Mix all of the ingredients for the sauce together, and heat gently in a small saucepan until they have all blended.
3. Drain the lamb, and place the ribs into a roasting tin and cover with the sauce.
4. Cook at 180 degrees/gas mark 4 for 30 minutes, then increase to 200 degrees/gas mark 6 for a further 20 minutes until crisp. Baste the ribs once or twice during the cooking time.
5. Serve with any remaining sauce. I like to have it with a homemade coleslaw*, corn on the cob and baked potatoes – heaven.
* Homemade coleslaw: 1/2 white cabbage, 1 large carrot, ½ white onion, 1 green apple (covered in lemon juice). Slice/shred all ingredients and add mayonnaise and black pepper.