Put lamb riblets into pot and squeeze fresh lemon and lime juice over lamb add lemon/lime juice from bottles until lamb is covered add water as needed.Add zest of lemon and lime.
add chopped onion /garlic and dried herbs int°o pot .Cover pot and place into fridge for 6-8 hours
Heat up BBQ/smoker to 125 Degrees Celsius to 150 Degrees Celsius.Your after a slow cook like you would for a stew.
Remove pot with Lamb riblets from fridge and place pot onto BBQ/smoker uncovered for first 2hrs to allow smoke and charcoal flavour into ribs /sauce.Add wet wood chips to BBQ/smoker
At 2hrs check on Lamb riblets and amount of liquid in pot add water as required.The mixture should be just bubbling away like a slow stew cook.Add lid or cover with foil.If heat falls to between 115 degrees to Celsius 125 degrees Celsius that's ok.
at 5hr mark check on ribs ,remove lid add more add more wood chips to coals leave lid of for last hour.This will reduce lemon/lime mixture and brown the lamb .
6hrs remove from BBQ/Smoker . The meat will fall of the ribs .Some of the bones will be soft. Serve either on mashed potato or Mashed sweet potato.If you want the caramelised burn on the Lamb take out of pot and fry lamb in a fry pan at high heat for 2 mins.