Rec cred: ruhana ebrahim
Pic Cred:d @ruhanas_kitchen
2 tablespoon crushed garlic
1 teaspoon ground ginger
1 tablespoon red chilli paste
2 teaspoon salt
2 teaspoon freshly ground black pepper
2 teaspoon mustard powder
1 teaspoon kashmiri chilli powder
1 teaspoon machine gun spice
2 tablespoon brown vinegar
2 tablespoon lemon juice
1⁄4 cup oil
6 sprigs fresh rosemary
2 racks lamb ribs
1⁄4 cup honey
1⁄4 cup Calcutta's BBQ Sauce
1⁄4 cup Calcutta's Ribs Basting Sauce
Marinate the ribs and leave overnight in fridge.
Place in oven proof dish and cover with foil.
Bake on 140degC for 3 hrs and caramelise the fat by slow cooking it. Cook till lamb is tender.
When cooked through, remove from marinade, and place under 220degC oven to charr for 20min.
Strain cooked marinade from oil. Brush marinade onto slightly charred ribs.
When ready to serve place under grill and redden marinade.