Dry rubbed lamb ribs with quick chilli sauce

Cook time: 30 minutes 

Prep time: 20 minutes 

Serves: 6 

600g lamb spare ribs  

5 star anise  

1 tbsp salt  

5 bay leaves  

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  

1 tbsp smoked paprika  

1 tbsp dried mixed herbs  

2 tbsp brown sugar  

½ tsp cayenne pepper  

Quick chili sauce  

2 red chili, deseeded and chopped  

pinch of allspice  

1 can whole peeled tomatoes  

3 Tbsp cider vinegar  

1 Tbsp honey  

¼ tsp ground allspice  

pinch salt

Preheat oven to 190*c or BBQ.  

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 ribs out onto a tray.  

Rub ribs with Dijon mustard and sprinkle dry rub over.  

Roast or place into BBQ for 30 minutes to hot smoke.  

Arrange ribs onto a large serving dish either whole or cut into fingers and spoon over chili sauce  

For Mike's house rub, mix all the ingredients together. Store in a airtight container  

For the chili sauce, place all the ingredients into a blender and blend until smooth. 

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