• 1.5 - 2kg of Lamb Ribs
• Rum & Que Ram Rod Rub
• ½ cup of Rum & Que Meat Juice
• 5 tsp of Mint Jelly
• 3 tsp of Worcestershire Sauce
• Charmate Black Wattle Charcoal
• 2 chunks of Cherry Wood
Preheat the Corona Kettle by lighting lump Charcoal in a chimney starter. Place both charcoal baskets in the centre of the BBQ or use a kettle cone. Transfer the charcoal to the baskets when red hot (approx. 15 minutes). Add the cooking rack and add 2 chunks of Cherry Wood directly onto the grate. Cover and preheat until 230-260°C (450-500°F) Lay the Lamb Ribs on a wooden chopping board and spritz them with a small amount of water.
Rub generously with Rum & Que Ram Rod Rub, ensuring an even coating on all sides.
Once the Kettle is up to temp, place the Lamb ribs around the kettle in a star formation as close to the edge as possible. Cook for 30- 45 minutes
Take the kettle lid off and check the Lamb Ribs for colour; they should be golden brown. Proceed to take them off and put them into a foil tray.
Pour a little bit of water into the tray, pouring to the side of the ribs rather than directly over the top. Wrap with foil and seal tight.
Move the charcoal baskets to the sides, creating an indirect zone in the centre, or if using a Kettle cone, remove this and push the coals to one side of the BBQ. Put the top rack back on the BBQ and place the wrapped foil tray on the grill, ensuring it is not directly above the lit charcoal.
While the ribs are braising, mix the meat juice, mint jelly and Worcestershire sauce in a pot and bring to a simmer before reducing to thicken to a glaze consistency.
Remove the foil tray and probe the ribs, ensuring no pull back on the meat.
Pour the glaze over the ribs and enjoy!