Sunday dinner. Slow roasted barbecue lamb ribs.
Sunday dinner. Slow roasted barbecue lamb ribs with vegetables. I cooked the ribs coated in barbecue sauce and Vegemite® under aluminium foil for 3 hours at 150 °C/300 °F. I then uncovered the ribs and added frozen vegetables and spinach leaves and cooked uncovered for a further 30 minutes.