Pineapple-Barbecued Lamb Spare Ribs
Yield
4 servingsPrep
15 minCook
2 hrsReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
lamb spareribs
|
*
|
| 8 | ounces |
pineapple
rushed |
|
| ¼ | cup |
vinegar
|
|
| 1 | cloves |
garlic
peeled and minced |
|
| ¼ | cup |
honey
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
ginger
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
lamb spareribs
|
*
|
| 231.2 | ml/g |
pineapple
rushed |
|
| 59 | ml |
vinegar
|
|
| 1 | cloves |
garlic
peeled and minced |
|
| 59 | ml |
honey
|
|
| 5 | ml |
worcestershire sauce
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1.3 | ml |
ginger
|
|
Directions
Place spare ribs on a rack in a shallow roasting pan.
Bake in preheated 325℉ (160℃) oven for 1½ hours.
Drain off drippings.
Combine remaining ingredients, mixing well; pour over lamb.
Bake 45 minutes, basing lamb with pineapple mixture frequently during baking period.
