Lamb ribs (the part of the rib trimmed off when making a lamb rack or lamb cutlets) is divine when dry slow cooking.
I use a Chinese inspired marinade, it is a marinade recipe on Australian Lamb website or lemon/thyme marinade a Kitchen Nine marinade (the links are below).
I slow cook for approximately 6hrs in the slow cooker as a whole piece and finish off in the oven, brushing on more marinade - allow it brown and caramelise for approximately 15-20mins on a high heat. When done cut the rib into single or double ribs and eat with your fingers. This is fantastic summer time recipe.
(Picture to come when I cook lamb ribs next)