Method
Preheat your oven to 165 degrees Celsius.
Start by lighting the wood-fired barbecue. Burn the timber until you have a bed of glowing embers. This will provide the right heat for caramelisation without cooking directly over flames.
Open the lamb ribs and pat them dry using a kitchen or paper towels. Trim away any excess fat to ensure even cooking.
Carefully place the lamb ribs over the glowing embers of the barbecue. Grill the ribs evenly on both sides. Due to the high fat content in lamb, be sure to turn them frequently to prevent flare-ups when fat drips onto the fire, which can affect the taste.
Continue grilling until you achieve a nice caramelisation and have rendered down most of the fat. This will enhance the flavour of the ribs. Once done, set the ribs aside.
In a pot, combine mirin, soy sauce, chopped shallot and minced garlic. Reduce this mixture until it reaches a sauce-like consistency. Add honey and brown sugar to taste. Continue to reduce the mixture further. Infuse the glaze with fresh rosemary to impart additional flavour.
Place parchment paper on a clear surface. Lay the grilled lamb ribs on the parchment paper. Drizzle the prepared glaze over the ribs. Carefully wrap the ribs in the parchment paper, followed by aluminium foil. Ensure they are sealed tightly to lock in flavour and steam the ribs in their juices.
Place the wrapped ribs into the oven and slow roast for 3 hours. This will allow the flavours to meld and the meat to become tender.
Carefully unwrap the ribs from the parchment paper and foil. Spoon some of the glaze over the top of the ribs. Sprinkle with fried saltbush for added flavour and garnish.
Enjoy these lamb ribs with burnt honey soy glaze and fried saltbush with a Laphroaig 10YO Neat Serve.