November 28, 2018
Main Dish, Snacks, Poultry,
Chicken, Dairy, Nuts/Seeds, Pine Nut, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Game/Sports Day, Weeknight Meals, Food Processor, Grill (Electric), Grilling (Outdoor), Oven Bake, Yogurt, Bone-in Pieces more
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"From our weekday newspaper The West Australian. Times are estimated."
Line a colander with a piece of damp muslin or cloth and place over a big bowl and spoon the yoghurt into the colander and cover with plastic wrap and place in the fridge for 3 hours to drain.
Process the spring onions, basil, garlic, olive oil and lemon juice in a food processor until finely chopped and then transfer to a bowl and stir in the yoghurt and season with salt and pepper.
Spread the pine nuts over a baking tray and bake in a moderate oven for 5 minutes or until light golden.
Empty the ribs in to a medium-heated barbecue and cook for 15 to 20 minutes and use a knife to check the biggest rib is fully cooked before serving.
Spread the dip into a serving bowl and sprinkle with the pine nuts and extra spring onions.
Serve the ribs on a serving plate next to the bowl.
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