Bob's Sweet-and-Sour Grilled Jumbuck Ribs

Ingredients for Bob's Sweet-and-Sour Grilled Jumbuck Ribs

• 6 slabs Denver lamb ribs

• 1 tablespoon olive oil

• Salt and freshly ground black pepper

• 120ml pineapple juice

• 60ml white wine vinegar

• 2 tablespoons soy sauce

• 60ml ketchup

• 2 tablespoons dark brown sugar

• 1 tablespoon peeled, minced fresh ginger

• 2 tablespoons fresh lime juice

• 1 tablespoon minced fresh coriander leaves

• 1 tablespoon minced fresh mint leaves

Heat a cooker to medium to medium-high. Rub the ribs all over with the olive oil, then season with salt and pepper.

To make the glaze, combine the pineapple juice, vinegar, and soy sauce in a small saucepan over medium heat. Cook until reduced by half, about 3 to 5 minutes. Add the ketchup, brown sugar, and ginger and simmer for 5 minutes. Stir in the lime juice, coriander, and mint. Remove from the heat and set aside.

Oil the grate and place the ribs on it bone side down over direct heat. Cook for 5 to 7 minutes, then turn and cook for 5 to 7 minutes more. Repeat the process for 40 to 45 minutes, or until the ribs are pull-apart tender. Move the ribs away from direct heat and glaze the bone side with sauce, then turn and glaze the meat side. Cook for 10 minutes. Repeat one or two more times, if desired.

Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.