MLA Sticky barbecue ribs with waldorf salad
- Prep time 24Hr
- Cook time 25Min
- Technique Bake
- Meat Lamb
- Cut Rack
- Serves 10
Tender Aussie lamb ribs coated in a smoky, sweet barbecue glaze served alongside a refreshing Waldorf salad with apples, walnuts, and a creamy dressing.
Ingredients
For the Lamb:
- 10 x 4-point Aussie lamb double ribs
- 115g barbecue rub seasoning
- 1 teaspoon liquid smoke
For the Glaze:
- 60ml vegetable oil
- 240ml barbecue sauce
- 120ml maple syrup
For the Salad:
- 5 red apples, washed and finely sliced
- 3 sticks celery, thinly sliced
- 85g walnut halves
- 60ml mayonnaise
- 1 teaspoon Dijon mustard
- 1 lemon, juiced
- Salt and pepper, to taste
Method
- Preheat oven to 320°F.
- Place lamb ribs on a shallow, non-metallic tray. Brush ribs with liquid smoke and dust with barbecue seasoning. Turn ribs and repeat with smoke and seasoning. Cover and refrigerate up to 24 hours.
- Place the ribs on a large baking tray. Combine ingredients for glaze and brush over ribs (set a small amount aside for serving). Bake in oven 25 minutes, turning and basting occasionally.
- Combine the Waldorf salad ingredients in a large bowl and toss well. Arrange salad and lamb ribs decoratively on individual serving plates. Drizzle with a little extra barbecue sauce and serve.
