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Sticky lamb ribs

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GREG COX
GREG COX

1. Arrange the ribs in a single layer in a non-reactive dish (glass, ceramic or enamel). Combine all the marinade ingredients and mix with the meat. Cover and marinate overnight. You can marinate the meat for up to two days in the fridge; make sure to turn it over every now and then so that the meat remains coated in sauce.

2. Bring the meat to room temperature and preheat the oven. Arrange the ribs on a baking tray lined with baking paper or foil (this makes washing easier afterwards) and bake covered for 45 minutes.

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