Barbecued Lamb Ribs
Wednesday, 01 April 2009
This recipe and others can be found in the following article:
By Rick Browne, PH.B.
At a glance
1/2 cup onion, finely chopped
1 clove garlic, minced
1 tablespoon olive oil
1/4 teaspoon dry oregano
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 teaspoons brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon balsamic vinegar
1/4 cup ketchup
2 tablespoons red wine
2 1/2 pounds lamb spareribs, fat trimmed
In a 1- to 1½-quart pan over medium heat, cook the onion and garlic in oil, stirring often, until soft but not brown, 6-8 minutes.
Mix in the oregano, cinnamon, cayenne, brown sugar, mustard, vinegar, ketchup, and wine. Stirring, bring to a boil on high heat and cook for 2 minutes. Let the mixture cool, cover and refrigerate up to 2 days.
Place the ribs on a grill 4-6-inches above a solid bed of medium-hot coals. Cook, turning the ribs once until they are browned on all sides, 15-17 minutes total for medium-rare. Watch carefully—since the meat is fatty you’ll need to turn or move it on grill to stop flare-ups.
During the last five minutes generously brush sauce on both sides of the ribs; it should just begin to caramelize when you take them off the fire.
Remove ribs from the grill, slather on more sauce, then cut the ribs apart and serve them on a heated platter. Provide plenty of napkins.