Posted on October 27 2014
This lamb ribs recipe is adapted from goodfood.com it has fast become a favourite with us at Hagens.
Lamb ribs are often overlooked for their beef or pork cousins but every butcher knows that when done right these little ribs pack a real punch.
What you'll need:
- 2kg of lamb ribs
- 200ml of dry white wine
- 3 cinnamon sticks
- 2 garlic cloves crushed
- Fresh thyme
- 1 lemon
- 3 tbsp tomato sauce
- 100ml red wine or beer
- 2 tbsp balsamic vinegar
- 2 tbsp dark-brown sugar
- 1 tbsp mustard
- 1 tsp garlic powder
- Dash of chilli sauce
- 1 tsp sea salt
Preheat your oven to 140 degrees C.
Place your racks of ribs in an oven proof tray or pot with the cinnamon sticks, garlic, white wine and a teaspoon of sea salt.
Top the cooking liquid up with water to ensure that the ribs are fully covered. Cover your dish with a lid or aluminium foil and cook for 2 hours.
While the ribs are cooking you can prepare your BBQ sauce. Simply combined all the ingredients in a pot over low heat and simmer until the sauce is thick and well mixed, set aside.
After two hours removed the ribs from the oven and turn the oven up to 220 degrees C.
Slice into individual ribs and baste with your BBQ sauce. Place the ribs on a lined baking tray and bake for 20-30mins.
Serve with lemon and thyme garnish and your favourite side dish.
Pop into one of our stores or order some lamb ribs online and give it a go.