Sticky Lamb Ribs, Hot and Sweet
Note: You can prepare these ribs ahead by marinating, roasting and making the sauce. Cool and refrigerate them both, covered, before reheating when you’re ready to serve. From Beth Dooley.
• 1/4 c. olive oil
• 1/2 c. honey
• 3 garlic cloves, smashed
• 3 tsp. chili powder
• 3 tsp. smoked paprika
• 2 tsp. ground cumin
• 2 tsp. salt
• 1/2 c. rice wine vinegar
• Zest and juice of 1 orange
• 3 lb. (2 racks) lamb spare ribs
In a medium bowl, whisk together the oil, honey, garlic, chili powder, paprika, cumin, salt, vinegar, orange zest and juice.
Put the ribs into a large plastic bag and add the marinade. Seal the bag, pressing out the excess air. Place this on a plate and refrigerate at least 4 hours or overnight.
Preheat the oven to 300 degrees. Put the ribs in a shallow baking dish and cover tightly with aluminum foil. Pour the marinade into a saucepan.
Bake the ribs until the meat is very tender, about 1 1/2 to 2 hours. Toward the end of that time, set the marinade over medium-high heat, bring to a boil, lower the heat to a simmer and reduce the liquid by half.
Remove the ribs, spoon off excess fat, brush or spoon the sauce over the ribs. Return to the oven, roast uncovered, until the ribs are caramelized and sticky, about 15 to 20 minutes. Remove the ribs from the oven and let sit for about 5 minutes, then cut into individual ribs and serve the sauce on the side.
Nutrition information per serving:
Fat 27 g
Sodium 1,320 mg
Carbohydrates 42 g
Saturated fat 6 g
Total sugars 38 g
Protein 26 g
Cholesterol 85 mg
Dietary fiber 2 g
Exchanges per serving: 3 carb, 4 medium-fat protein, 1 ½ fat.