Why pay for pre-made barbecue ribs when you can build your own succulent set that will have you chowing down till your eyes burst out? Best served with tomatoes, watercress leaves, pickled onions and other pickles, tahini sauce, and chopped parsley.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 12 hrs 5 mins |
| Total Time: | 14 hrs 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 pounds lamb ribs
- ½ cup lemon juice
- 3 tablespoons molasses
- 3 tablespoons white vinegar
- 2 tablespoons mustard
- 2 tablespoons ketchup
- 1 tablespoon ground cinnamon
- 1 tablespoon curry powder
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 onion, quartered
- 2 small tomatoes, quartered
- 2 small thin-skinned sweet peppers, cored and seeded
- 1 cup finely chopped parsley
- 9 cloves garlic, minced
- 1 ½ teaspoons cayenne pepper
Instructions
- Wash ribs thoroughly. Soak in a large bowl of water, changing the water every 30 minutes, to remove excess fat, about 2 hours. Drain and pat dry with paper towels.
- Mix lemon juice, molasses, vinegar, mustard, ketchup, cinnamon, curry powder, cumin, salt, and pepper in a large, deep bowl.
- Combine onion, tomatoes, sweet peppers, parsley, garlic, and cayenne pepper in a food processor; pulse to form a paste.
- Stir onion paste into the lemon juice mixture in the bowl. Add lamb ribs; turn to coat. Cover with plastic wrap. Marinate in the refrigerator, at least 10 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- Line a large baking sheet with aluminum foil and set a rack on top. Arrange ribs on the rack.
- Bake ribs in the preheated oven until fat has rendered and meat is tender, 1 1/2 to 2 hours. Cover ribs with aluminum foil and let rest for 5 minutes before serving.
Nutrition Facts
| Calories | 819 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 190 mg |
| Dietary Fiber | 6 g |
| Protein | 47 g |
| Saturated Fat | 23 g |
| Sodium | 2088 mg |
| Sugars | 16 g |
| Fat | 56 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it! Split the ribs in 3’s, baked at 300 for 2hr 15min . I substituted cilantro for parsley , and a Tablespoon of ground coriander . Salted a bit more when finished . Marinade time was overnight . This was very very easy hands off once you have all the ingredients together . Great for entree or passed app or even party platter . I think this would work well with pork belly also !!!! Minus 1 star for time thats it