Created by ImPat on November 28, 2018
Step 1: 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.
Step 2: 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.
Step 3: Spread the pine nuts over a baking tray and bake in a moderate oven for 5 minutes or until light golden.
Step 4: 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.
Step 5: Spread the dip into a serving bowl and sprinkle with the pine nuts and extra spring onions.
Step 6: Serve the ribs on a serving plate next to the bowl.