Mike van de Elzen: Dry rubbed lamb ribs with quick chilli sauce

Dry rubbed lamb ribs with quick chilli sauce

Cook time: 30 minutes 

Prep time: 20 minutes 

Serves: 6 

600g lamb spare ribs  

5 star anise  

1 tbsp salt  

5 bay leaves  

2 tbsp Dijon mustard  

5 tbsp house rub  

Mike's house rub  

1 tbsp each mustard, cumin, coriander seeds, toasted and crushed  

1 tbsp mustard powder  

1 tbsp garlic powder  

2 tbsp sea salt  

1 tbsp smoked paprika  

1 tbsp dried mixed herbs  

2 tbsp brown sugar  

½ tsp cayenne pepper  

Quick chili sauce  

2 red chili, deseeded and chopped  

pinch of allspice  

1 can whole peeled tomatoes  

3 Tbsp cider vinegar  

1 Tbsp honey  

¼ tsp ground allspice  

pinch salt

Preheat oven to 190*c or BBQ.  

Place ribs, star anise, salt, bay leaves and peppercorns in a large pot and bring up to the boil, reduce the heat and simmer for 20 minutes. Drain well and turn ribs out onto a tray.  

Rub ribs with Dijon mustard and sprinkle dry rub over.  

Roast or place into BBQ for 30 minutes to hot smoke.  

Arrange ribs onto a large serving dish either whole or cut into fingers and spoon over chili sauce  

For Mike's house rub, mix all the ingredients together. Store in a airtight container  

For the chili sauce, place all the ingredients into a blender and blend until smooth. 

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudkin
from News talks 'b love you to hear.

Speaker 2 (00:13):
So many of you enjoy the interview with Helena and
Bottom Carter. Wonderful interview Francisca Nal Williams one of the
best modern writers of our time. Can't wait to see
the movie, Oh Francisca Got a wonderful Interview with Helena
Ford Letters is an awesome movie. Enjoying your day Jace's
touch Base from Queen Sound, saying that woman truly ranks

(00:33):
amongst my top favorite actresses, her and Dame Judy Dench
and Maggie Smith. She's just a goddess. In my very
humble opinion, I'm gonna be honest with you. I am
very very fortunate, very very privileged in this job that
I get to talk to some very well known people.
I don't get I don't really get nervous about it
at all. There's only I've only been nervous about an
interview twice in my life. One was Robbie Williams and

(00:56):
the other one was Helen Bontom Carter. It was just
the voice she started talking, and I was like, oh,
my gosh, it's her. It's it's just that voice in
the way talks. So it was a real treat for
me to talk to her as well. Someone just mentioned
the Netflix show as well. We were talking about Untamed.
I am halfway through excellent, awesome scenery. The park is

(01:20):
one of the main characters. Love to interview with HBC.

Speaker 3 (01:24):
I like that.

Speaker 2 (01:25):
I too, first saw her at the cinema in a
room with a view and revisit her self conscious, petulant
lucy from time to time. She's a powerhouse and a
consistently great watch, isn't she just yet? No, it was
a real, real treat to talk to her. Right joining
me now though, Mike Van der Elsen, our resident chief,
Good morning.

Speaker 3 (01:45):
Do you get nervous when you interview me?

Speaker 1 (01:47):
No?

Speaker 2 (01:47):
So sorry man, but just as important and you know,
part of the show. So it is lovely to have
you with us, have you? I mean, I imagine that
you've probably met a lot of people in your career
as well.

Speaker 3 (02:01):
Who you Yes.

Speaker 2 (02:02):
You know very well known celebrities and things like that.
Have you ever got nervous?

Speaker 3 (02:06):
Yes? I did. I once cooked for Anthony boar day
and I went up, I went up upstairs afterwards, and
I was pouring his red wine and I was just
staring at him while he was talking to some friends
or some guests. And I looked down. I realized I
was totally missing the glass and I was pouring the
wine all over the table.

Speaker 2 (02:26):
So some people just have that impact effect on you.
Look this week. I love the fact that you looked
down into the paddocks and saw some lovely lambs bouncing
and frolicking around and your first thought was yep, clamoribs,
and that a bad thought. Oh it's the way we love, right,

(02:47):
It's you know, it's a practical. It's as practical as
Michelle said to me when she left. I just prefer
knowing just picking up my meat at the supermarket and
not thinking about this. Most of us do.

Speaker 3 (02:58):
Yes, well, the beauty about them, as they are going
to grow up into some delicious cuts of meat for it.
So just put lamb my mind. And every week I'm like,
what should I talk about this week? And I just
kept on as we're driving the kids to school, and
there's just every day there was just more and more
of these little bouncing wonders.

Speaker 2 (03:15):
So, well, do you normally have them? Around you at
this time.

Speaker 3 (03:20):
Yes, yeah, okay, yeah, it's probably I don't know, it's
probably a little bit early, but I feel that every
time I see them, I'm like, yes, spring is just
around the corner, and then once after spring summer. I love.

Speaker 2 (03:35):
Yeah, good point.

Speaker 1 (03:35):
I like that.

Speaker 2 (03:37):
So tell us about lamb ribs.

Speaker 3 (03:41):
Lamb ribs, Yeah, you can. They're in, they'll be in.
They're in most supermarkets. You can see the lamb ribs.
They'll just be like a rack like you would have
bought wreck. They have heaps and meat on them, and
so I think people kind of juenerally just go for
lamb chops, which you could do with this recipe as well,
or we go to your local watcher and just go
he can I have some lamb ribs and they'll give

(04:04):
you like a little wreck. And the racks are about
six hundred grams, so you know, you could take one
or two racks. This will feed you as a delicious
little start or a snack or something you'd have with
a barbecue with some roast potatoes and a salad. So
I've got six hundred grams of lamb spear ribs. We
could call them, pop them into a pot cold water.

Speaker 1 (04:27):
Five.

Speaker 3 (04:27):
I put in some star and nise. Don't worry if
you haven't gone it. It just kind of adds in
that nice little little Asian fusion flavor into it. Tablespoon
of salt, five bay leaves. Bring that up to the boil,
turn it down, simmer it for about twenty minutes. These
are real tender little ribs. They don't take them long,
so you know, twenty minutes is at the maximum end
of it. After that time, turn it off, drain your ribs,

(04:49):
put them onto a tray, let them cool down a
little bit so you can handle them, and then take
some Dijah mustard. And the Dijah mustards you'll glue. So
brush those ribs with the diesel mustard. And then here
I've got a recipe here. It's probably a bit long
to run through. There's a recipe here for Mike's house rub.
Go through and make that rub up and bulk. Sprinkle
that generousity over your ribs, and then fire the ribs

(05:13):
into the oven. You could put them onto the barbecue
as well. Pre heat your oven one hundred and eighty
degrees or pre eat your barb. You can put them
on close lid. They're going to take about twenty to
thirty minutes, and all you really want to do, because
the ribs are already cooked, all you want to do
is just render out some of that fat that's in
those ribs and just start to get nice little crunchy
bits on the ends of them. After about thirty minutes,

(05:34):
you can serve them. I've got a super fast chili
sauce into a blender, goes two red chilies fresh, a
pinch of allspice, a can of whole peal tomatoes, three
tablespoons a side of vinegar, tablespoon of honey, give that
a good blitz with a pinch of salt, and then
serve that alongside your ribs. And so you just take
you little rib dip them into that chili sauce, and

(05:56):
away you go.

Speaker 2 (05:57):
Absolutely brilliant. Love it. Thank you so much, Mike. Look
forward to talking to you next week. I'll get a
little bit nervous next week. You'll in anticipation of our chat.

Speaker 3 (06:05):
I thought the voice, would you know, boy.

Speaker 2 (06:10):
I'm just gonna leave it there, loving to talk to you, Mike.
Have a good week. We'll talk to you next week.
Of course, you can get that recipe from good from scratch,
dot co, dot in z. We're gonna get it up
on our website. News Talk zedb, dot co, dot in zi,
forward slash Sunday.

Speaker 1 (06:25):
For more from the Sunday Session with Francesca Rudkin, Listen
live to News Talk z B from nine am Sunday,
or follow the podcast on iHeartRadio