Sticky barbecue ribs with waldorf salad
10 x 4-point Australian lamb double ribs
4 ounces barbecue rub seasoning
1 teaspoon liquid smoke
¼ cup vegetable oil
1 cup barbecue sauce
½ cup maple syrup
5 red apples, washed, finely sliced
3 sticks celery, thinly sliced
3 ounces walnut halves
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 lemon, juiced
salt and pepper, to taste
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.