Sticky Smoky Lamb Ribs
By Sandra Ramacher
Sticky Smoky Lamb Ribs will surely be a hit, whatever the occasion.
The sweetness of the honey and orange, balanced beautifully against the paprika and chilli, giving the lamb ribs a warm smokey flavour no one can resist.
Preparation Time: 45 minutes
Cooking Time: 1.5 hours to 2 hours (excluding 8 hours marinating time)
- ¼ cup Olive oil
- ½ cup Honey
- 3 Garlic cloves – crushed
- 3 tsp Chili powder
- 2 tsp Smoked Sweet Paprika
- 2 tsp Cumin
- 2 ½ tsp Salt
- ½ cup Cider Vinegar
- Zest from one orange
- Juice from one orange
- 1.5 kg/3 lb (2 racks) lamb spare ribs
- Put all of the ingredients for the marinade into a bowl and whisk together until well combined.
- Place the ribs into a large plastic bag and pour over the marinade.
- Seal the bag pressing out excess air. Place into the refrigerator overnight or at least 8 hours.
- Pre-heat oven to 180°C/350°F
- Remove the ribs from the marinade, setting aside the marinade, and place the ribs into a shallow baking dish.
- Then cover the dish tightly with foil and bake for 1 hour on the middle rack of the oven.
- Meanwhile place the marinade into a heavy bottomed saucepan and bring to a simmer, stirring frequently. Cook until reduced by half.
- Discard the foil from the lamb, pouring off excess fat, and brush with the glaze. Bake for 10 minutes then turn the ribs,
- Brush again with glaze. Repeat twice, in 20-minute intervals. Use the entire glaze, and be generous!
- Once done, remove from the oven and let sit for 5 minutes. Then cut into individual ribs and enjoy.
A note of warning.
The glaze is prone to burning so keep an eye on the glaze. But just in case the glaze gets burnt, clean the pot with the following:
- 2 cups water
- 1/4 cup baking soda
- 1/4 vinegar
- Bring all to a simmer and cook (attended) for 15 minutes. Then turn off heat and let sit for 15 minutes.
- Pour the water into the sink and gently begin scraping the burnt bits off with a large metal spoon.
- Finally, use a gentle abrasive pad to finish cleaning.
Follow up for more by Sandra Ramacher at the Healing Foods Cookbook