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-> [Barbecue, Entrees, Lamb & Mutton, Meats, Ribs] -> [Barbecued lamb ribs Recipe] |
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Barbecued lamb ribs
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| Artist: |
_ |
| Categories: |
Barbecue, Entrees, Lamb & Mutton, Meats, Ribs |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Onion, finely chopped | | 1
| | Clove Garlic, minced | | 1
| tbsp | Olive Oil | | 1/4
| tsp | Dry Oregano | | 1/4
| tsp | Ground Cinnamon | | 1/8
| tsp | Cayenne Pepper | | 1 1/2
| tsp | Firmly Packed Brown Sugar | | 1
| tbsp | Balsamic Vinegar | | 1/4
| cup | Catsup | | 2
| tbsp | Dry Red Wine | | 2 1/2
| lbs | Lamb Spareribs, fat trimmed |
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Procedures:
| 1 | In a 1 to 1 ?quart pan over medium heat, cook onion and garlic in oil, stirring often, until soft but not brown, 6-8 minutes. | | 2 | Mix in oregano, cinnamon, cayenne, brown sugar, vinegar, catsup, and wine. | | 3 | Stirring, bring to a boil on high heat and cook 1 minute. | | 4 | Let cool slightly; if made ahead, cover and refrigerate up to 2 days. | | 5 | Brush lamb ribs all over with sauce. | | 6 | Place on a grill 4-6" above a solid bed of medium-hot coals. | | 7 | Cook, turning once and basting with any remaining sauce, until ribs are browned on all sides, 15-17 minutes total for medium-rare. | | 8 | Watch carefully since meat is fatty; turn or move on grill to stop flare-ups. | | 9 | Cut ribs apart and pick up to eat (supply plenty of napkins). |
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