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Lamb ribs don’t need to be done low and slow like other meat ribs, and the sweet sticky sauce here packs a punch. Put the ribs into a large saucepan and cover with water. Bring to the boil on a ...

Flavours of aniseed bring a sweet side to these Greek-style lamb ribs. “Lamb and tzatziki is possibly my all-time favourite Greek combination,” says Christian Ryan, chef at Restaurant Maria in Hobart.

Not the biggest fan of lamb? This hearty, soul-warming ravioli recipe will be equally successful if you use beef short ribs instead. Here are step-by-step instructions on how to shape and fill ...

This recipes comes from Auckland restaurant Little Jimmy. Chef Russell Billing uses New Zealand lamb ribs, given an Asian sweet and sour treatment and slow-cooked so they are very tender.