Place into a pot and cook down on a medium heat until it reaches a sauce consistency

Whisk all of the ingredients together and let rest before serving.

Lightly oil your lamb ribs and sprinkle the Louisiana seaoning all over on both sides.

Set your BBQ or smoker to around 105c.

Place the ribs bone side down and cook for 20 minutes, increase the temperature to 175c and cook for a further 30 minutes (if using a direct BBQ make sure you are offsetting the ribs).

Turn the ribs over to the fat side and cook for 20 minutes.

Turn the ribs over and glaze the meat/fat side with the bbq sauce (made earlier), cook for further 15 minutes and repeat 2 more times.

Take out of the BBQ and let sit for 5 minutes then carve. Serve with the Ranch sauce and Enjoy!