Ruby ribs

You will need;
About 500 g lamb ribs
2 tablespoons apricot jam
1 teaspoon chilli powder
Half a teaspoon of mixed spice powder
1 tablespoon soy sauce
1 tablespoon lemon juice
1 cup vegetable stock or water

Separate the ribs and arrange them in a single layer in a roasting tin.
Mix the apricot jam, chilli powder, mixed spice powder, soy sauce and lemon juice. Gradually add the stock or water, stirring well.
Pour the liquid over the ribs and cover the whole tin with foil and bake in a preheated oven at 180 ºC for 1 ½ hours. The meat should be really tender and succulent.
Pour the liquid off into a saucepan and boil over a high heat, stirring all the time, until sticky and much reduced. (About 3-5 minutes.)
Paint this glaze over the ribs and roast them, uncovered, at 230 ºC , turning over once, until the outside is crisp, (about 10 minutes.)
Note: The glazed ribs can be braai-ed as well – baste them with a little oil.