Firstly, soak 2 cups of wood chips (500ml) in water for 1 hour. Drain chips and mix with 1 cup of the dry chips (250ml). On a large piece of aluminium foil place the chips and wrap up to form a secure but loose package. Using a fork poke holes threw the aluminium foil, this will allow smoke to escape.
Then, remove the skin from outer backside of ribs using kitchen pliers.
In a spice grinder, grind the chilli flakes, chilli seeds, cumin and peppercorns. Add the salt and sugar. Rub the ingredients into the flesh of the lamb tearing the micro fibres of the flesh as you rub.
Secondly, prepare barbeque for smoking with indirect heat. Remove the grill rack from one side of the barbeque. Place smoke pouch in and turn the heat to high. Close the lid of the barbeque.
Once the cavity of the bbq is full of smoke place your ribs on the grill rack without direct heat. Reduce heat to 220°F/104°C or low temperature and close lid. Smoke ribs for 45 minutes.
After 45 minutes remove smoke pouch.
Wrap ribs in foil and return to barbeque. Continue to cook for 2 hours or until meat is almost falling off the bone.
Next, prepare barbeque sauce. In a large sauté pan add olive oil, garlic, onions and peppers cook until slightly translucent. Add the brown sugar, red wine vinegar and tomatoes. Simmer for 15 minutes.
Remove from heat add the cilantro salt and pepper to taste and chillies if desired.
When ribs are tender remove from heat and baste with sauce.
Cover with foil and let rest 10 minutes before carving.
Lastly, serve it while it hot and enjoy.
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