Lamb Ribs 

Place a cooking pan over medium heat (135C).

If the ribs still have the thin membrane covering the back of the rack, remove it.

Season both sides of the ribs with the Knorr chilli beef pasty cube, as well as a the teaspoon of salt and teaspoon of black pepper. If you are using a spice rub, season the ribs with it now.

Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet.

Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, about 45 minutes to an hour. Check the ribs after 45 minutes to see how they are progressing. The ribs are done when the meat is cooked through and tender.

Best served with potato salad, Oven baked fries/chips, Spicy garlic baked potato wedges.

While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.

Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.

Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.