Assuming lamb ribs are prepared in the same way here as in the US, I just baste mine with olive oil, honey, soy sauce, salt, pepper, garlic, ginger and some spring onions if I have them, and bake in the oven really slowly, basting fairly often. I just keep cooking until they are nice and sticky. Just don't put too much liquid in the roasting tray or they won't brown nicely.
I serve them with some salad and if I am in the mood, some roast potatoes, otherwise fresh bread is lovely.
Too many restaurants, not enough time...