4 racks lamb breast
300ml – 500ml Barker’s Professional Cola Rib Sauce.
Preheat combi oven to steam 100°C.
Place the ribs on steamer trays and cook for 2 hours. Remove from oven and allow to cool.
Slice each rib into a finger.
Coat the ribs and roast in a preheated 200ºC oven until crisp on the outside. Then recoat in the glaze.
Serve with a corn, horseradish, soft herb and olive oil salad.