Note You'll need to begin this recipe a day ahead.
You've gotta love lamb ribs. They're one of the cheapest cuts you can buy, but with the right combination of some seriously punchy marinade ingredients, patience, and that final, crucial, crisping-up on the barbecue, you end up with lip-smackin', finger-lickin', bone-gnawin' morsels of joy. To go with the Mediterranean flavours - the richness of garlic, the fire of chilli, the zest of lemon, the deep aroma of oregano - a bold, fleshy but tannic southern Italian-style young red is the perfect accompaniment. I'd recommend a wine made from the montepulciano grape. Originally from the Marche region on Italy's south-east coast, where it produces some stunning-value wines (bold reds with approachable fruit, dry but not tongue-searingly astringent), the montepulciano variety is popping up in more and more Australian vineyards. From the hot, sun-drenched region of the Riverland to the cooler climate and longer growing season of the Adelaide Hills, the grape is proving well suited to our environment too. It's performed so well in warm-climate vineyards that many growers in the inland, irrigated regions are planting it in anticipation of an even drier, warmer future.
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