The word ‘sticky’ applies to your fingers, as you really need to pick these up to enjoy them.
The lamb ribs are very fatty, so it’s a good idea to remove any thick white layer you find between the skin and the bone. Another thing that helps is to boil the ribs in some beef stock for about 30-40 minutes. Lift them out into a dish and marinade in a mixture of your choice for several hours. Meanwhile chill the stock till the layer of fat at the top is absolutely hard; then remove and discard it. You can serve the rest as soup.
To finish cooking the lamb ribs, arrange them on a lightly oiled baking dish and cook at medium heat, covered with foil for about an hour. Remove the foil, turn up the heat and continue cooking for another 15-20 minutes when they will be slightly charred.
I served them with Boston baked beans, but click here for another more detailed recipe featuring jacket potatoes.