- 8-10lb/3.6-4.5kg lamb ribs
- 1 litre/1 pint 15fl oz cola
- 85g tomato ketchup
- 2 tbsp black peppercorns, crushed in a mortar and pestle
- 1 tbsp cayenne pepper (optional)
- 350ml/12fl oz bourbon whiskey
- 165ml/6fl oz maple syrup (or 6 tbsp brown sugar)
- 3-4 tbsp soy sauce
- 2 bay leaves
- 4 large rosemary sprigs
- 4-5 garlic cloves, crushed or pounded in a mortar and pestle
- For the marinade, combine all the ingredients in a large bowl or basin and immerse the ribs in them. Cover with cling film and leave overnight in the fridge, if possible, otherwise marinate for an hour in the fridge.
- Preheat the oven to 180C/350F/Gas 4.
- Baste the ribs with the marinade and cover them with aluminium foil. Precook them in the oven for 20-30 minutes. Otherwise the sweet ingredients (cola and maple syrup) may char on the barbecue.
- Prepare the barbecue. It should not be too hot – the coals should be grey and ashen, but still have good heat.
- Place the ribs on the barbecue. Turn them over after about 40 minutes to give the other side some texture. After about 10 minutes, turn the ribs over again.
- If you like your ribs slightly crisper put them under a preheated grill for about five minutes. Be careful not to burn them. Serve.