Here, it takes on new flavours with rich dark ale and hot chilli.
• 16 lamb ribs, partially trimmed
• 2 Tbsp white miso paste
• 2 tsp chilli powder
• 2 tsp sea-salt flakes
• ¼ cup treacle
• 120ml apple cider vinegar
• 200ml dark ale
• 3 Lebanese cucumbers, cut into wedges
• 1 bunch radish, trimmed, halved
Preheat oven 180ºC. Put ribs, miso, chilli powder and salt in a large baking dish, tossing to coat. Drizzle over treacle, vinegar and ale. Cover with a layer of baking paper, followed by a layer of foil, sealing tightly to enclose. Bake for 1 hour.
Uncover ribs, skim off excess fat and cook for further 20 minutes or until crispy.
Arrange ribs on a serving platter and serve with radish and cucumber on the side.