Mike van de Elzen: Dry rubbed lamb ribs with quick chilli sauce

Dry rubbed lamb ribs with quick chilli sauce Cook time: 30 minutes  Prep time: 20 minutes  Serves: 6  600g lamb spare ribs   5 star anise   1 tbsp salt   5 bay leaves   2 tbsp Dijon mustard   5 tbsp house rub   Mike's house rub   1 tbsp each mustard, cumin, coriander seeds, toasted and crushed   1 tbsp mustard powder   1 tbsp garlic powder   2 tbsp sea salt   1 tbsp smoked paprika   1 tbsp dried mixed herbs   2 tbsp brown sugar   ½ tsp cayenne pepper   Quick chili sauce   2 red chili, deseeded and chopped   pinch of allspice   1 can whole peeled tomatoes   3 Tbsp cider vinegar   1 Tbsp honey   ¼ tsp ground allspice   pinch salt Preheat oven to 190*c or BBQ.   Place ribs, star anise, salt, bay leaves and peppercorns in a large pot and bring up to the boil, reduce the heat and simmer for 20 minutes. Drain well and turn ribs out onto a tray.   Rub ribs with Dijon mustard and sprinkle dry rub over.   Roast or place into BBQ for 30 minutes to hot smoke.   Arrange ribs onto a large serving dish either whole or cut into fingers and spoon over chili sauce   For Mike's house rub, mix all the ingredients together. Store in a airtight container   For the chili sauce, place all the ingredients into a blender and blend until smooth.  LISTEN ABOVESee omnystudio.com/listener for privacy information.