Place the lamb ribs in a small stock pot, cover with water and slowly simmer for a few hours.

Be sure there is enough liquid so the ribs do not touch the air.

Once tender, remove from pot, drain and reserve

Dice red onion and slice garlic, scallions, and mince peppers.

Heat large stock pot and add oil and add onions, garlic, peppers & scallions.

Reserve 1 Tablespoon of each ingredient for garnish.

Once lightly colored (approximately 3 minutes) add spices.

Deglaze with pineapple juice and cook for 1 minute, then add molasses, soy sauce and chopped herbs.

Reduce by 1/4 and reserve.

Thinly slice carrots and cabbage and add vinegar, mayo, and sugar. Toss well, then serve.

Note: ribs are already fully cooked and only need to be crisped and browned on the grill. You can also warm them in an oven.

Oil the ribs lightly, then grill at medium heat on each sides for 1 minute.

Baste with barbecue sauce and remove from heat once sticky.

Be careful to keep the ribs away from direct heat once coated with the sauce as they will burn.

Garnish with left over sauce, onions, peppers, and herbs. Serve with coleslaw.