STICKY LAMBS RIBS: 


Cook 2 sides of rib in a flavoured stock until soft and just about falling off the bone. Remove and cool. Dice 1 large onion and fry with oil and salt until cooked through and translucent. Add in 10 ml crushed garlic and 10 ml mixed dried herbs and fry for 2 more minutes. Combine 125ml chutney, 125 ml tomato sauce, 30 ml lemon juice, 30 ml honey and 30 ml thick soy sauce. Add to the onions along with 400 ml of the stock. Simmer for 5 minutes. Brush over your ribs and bake at 180 degrees until sticky. Serve straight up with 'slap chips' and salad. Bon A Petit!! (par boil chicken wings or drumsticks and brush with the same sauce - delicious!!)