BBQ Lamb Ribs
Crispy, Tangy, Juicy, Tasty...enjoy!!!
Yield
4 servingsPrep
2 minCook
60 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1000 | grams |
lamb rib chops
|
*
|
| 2 | tablespoons |
honey
|
|
| 1 | tablespoon |
soy sauce, dark
|
|
| 50 | millilitres |
red wine
|
|
| 2 | tablespoons |
ketchup
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 5 | millilitres |
hot jalapeno sauce
optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+3 | grams |
lamb rib chops
|
*
|
| 3E+1 | ml |
honey
|
|
| 15 | ml |
soy sauce, dark
|
|
| 5E+1 | millilitres |
red wine
|
|
| 3E+1 | ml |
ketchup
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 5 | millilitres |
hot jalapeno sauce
optional |
* |
Directions
Prepare a medium heat fire and place the ribs bone side down on the fire. This is where I differ from traditional cooking, I do not marinate meat, the marinate will burn and you don't want that. Mix the rest of the ingredients to make a glazing sauce. Turn the ribs frequently to ensure it won't burn, gradually you will see it will turn golden brown and it will form a crispy outer skin and the inside will still be moist. Do this for about 45 min and by then the fire will have cooled down, now apply the glazing with a brush, turning the ribs and make sure it doesn't burn...if this happens, the fire is too hot. Once the glazing is tangy remove from the fire and serve....
