BBQ lamb ribs

Place lamb ribs in a large baking dish or sheet pan fatty side up.

Evenly rub the mustard onto the fatty side of all the ribs.

Then coat the ribs with a dry rub, making sure that they're evenly covered.

Turn the ribs and repeat, ensuring that all sides of the ribs are coated.

Once done, set aside in the fridge for an hour, pulling them out an hour before cooking to come to room temperature.

Heat an outdoor BBQ for indirect grilling, aiming for 450°F/230°C, alternatively you can use an oven on fan bake.

Note: To achieve indirect heat on a gas BBQ, light half the burners on one side and place the ribs on the non-lit side. For a coal BBQ, heat coals and place in a circle in the middle of the BBQ, leaving a 15-20cm ring around the edges of the grill. This is where the lamb will be placed.

Place individual lamb ribs on the grill and cook till they become slightly charred, about 35-40 minutes..

Take the ribs off the BBQ and stack the ribs in the centre of a large tin foil sheet.

Place butter on top of the ribs and wrap tightly in tin foil before putting them back in the BBQ or oven.

Cook the wrapped ribs for another 30-40 minutes until tender.

Unwrap and check for tenderness, they should be very soft and the fat should be rendered nicely.

Put the ribs into a large bowl and drizzle 'Meat Juice' BBQ sauce over and toss to combine.

Alternatively, before unwrapping the ribs, place ½ a cup of meat juice and 1 teaspoon of mint jelly into a pan and warm through so the mint jelly melts and combines fully with the sauce.

Serve on a plate fully covered in the sauce.