Name: Bob's Sweet-and-Sour Grilled Jumbuck Ribs
Yield: Serves 6 to 8
Ingredients: 6 slabs Denver lamb ribs; 1 tablespoon olive oil; Salt and freshly ground black pepper; 1/2 cup pineapple juice; 1/4 cup white wine vinegar; 2 tablespoons soy sauce; 1/4 cup ketchup; 2 tablespoons dark brown sugar; 1 tablespoon peeled, minced fresh ginger; 2 tablespoons fresh lime juice; 1 tablespoon minced fresh cilantro leaves; 1 tablespoon minced fresh mint leaves

Bob's Sweet-and-Sour Grilled Jumbuck RibsSelma Dakota, Extreme Images

This one honors our longtime barbecue buddy, the late Bob Carruthers, of New South Wales. We met Bob during his first trip to Lynchburg, Tennessee, to serve as an international judge at the Jack Daniel's World Championship Invitational Barbecue. From then on he played a significant role in introducing Australian barbecue to Americans and American barbecue to Australians. His footprints on The Jack will endure, as will many good memories of the fun and enthusiasm he brought to the event. For this one we recommend Australian lamb ribs, and the whiskey has to be Jack Daniel's. Life is sweet. Life is sour. Life goes on.

Recipe notes

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