Barbecued Lamb Ribs Recipe
Yield: 4 servingsRecipe by luhu.jp
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
Directions:
In a 1 to 1 1/2 quart pan over medium heat, cook onion and garlic in
oil, stirring often, until soft but not brown, 6-8 minutes. Mix in
oregano, cinnamon, cayenne, brown sugar, vinegar, catsup, and wine.
Stirring, bring to a boil on high heat and cook 1 minute. Let cool
slightly; if made ahead, cover and refrigerate up to 2 days.
Brush lamb ribs all over with sauce. Place on a grill 4-6" above a
solid bed of medium-hot coals. Cook, turning once and basting with
any remaining sauce, until ribs are browned on all sides, 15-17
minutes total for medium-rare. Watch carefully since meat is fatty;
turn or move on grill to stop flare-ups. Cut ribs apart and pick up
to eat (supply plenty of napkins.)
Source: Unknown Typed by Katherine Smith
Submitted By KATHERINE SMITH On 07-20-95
Source from luhu.jp
oil, stirring often, until soft but not brown, 6-8 minutes. Mix in
oregano, cinnamon, cayenne, brown sugar, vinegar, catsup, and wine.
Stirring, bring to a boil on high heat and cook 1 minute. Let cool
slightly; if made ahead, cover and refrigerate up to 2 days.
Brush lamb ribs all over with sauce. Place on a grill 4-6" above a
solid bed of medium-hot coals. Cook, turning once and basting with
any remaining sauce, until ribs are browned on all sides, 15-17
minutes total for medium-rare. Watch carefully since meat is fatty;
turn or move on grill to stop flare-ups. Cut ribs apart and pick up
to eat (supply plenty of napkins.)
Source: Unknown Typed by Katherine Smith
Submitted By KATHERINE SMITH On 07-20-95
Source from luhu.jp