Lamb Spare Ribs Recipe in Sticky BBQ sauce

Sticky BBQ sauce and honey glazed lamb spare ribs served with potato wedges.

Lamb Spare Ribs Recipe in Sticky BBQ sauce

These delicious lamb spare ribs are simmered before being coated in a delicious BBQ sauce and honey glaze flavoured with mint and rosemary and baked until charred and beautifully sticky.

Course Main Course

Cuisine Modern British

Keyword BBQ lamb Ribs, Lamb Ribs, lamb spare ribs, Stick Lamb Ribs

Prep Time 5

Cook Time 1 20

Total Time 1 25

Servings Servings

Calories 800kcal

Author Brian Jones

Ingredients

1 kg Lamb Ribs 8-10 Ribs
1 teaspoon Salt
1½ L Water Or enough to cover the ribs

For the BBQ Glaze:

125 ml BBQ Sauce ½ Cup
2 tablespoon Honey 40g
1 teaspoon Dried Rosemary
1 teaspoon Dried Mint
½ teaspoon Celery Salt

Instructions

Place the ribs in a 24cm or 10" saucepan, sprinkle over the salt and pour over the water. Set the heat to medium, bring the pan to a boil (fairly slowly), then turn off the heat and allow the ribs to sit in the water for 10-15 minutes.
Bringing the pot to the boil should take around 25-30 minutes.
Add all of the ingredients for the glaze to a 15cm or 6" saucepan, and bring it to a boil, stirring to combine, then remove from the heat. Do this whilst the ribs are sitting in the boiling water.
Drain the ribs, making sure you skim off any foam before you throw out the water, and allow them to steam dry in a colander for 5 minutes.
Line a baking tray with foil (this helps when it's washing-up time), and add a cooling grid. Transfer the ribs to the grid, brush them all over with the glaze and transfer them to the oven.
Cook for 20 minutes at 220°C or 430°F for 20 minutes
Remove the ribs from the oven, brush with the remaining glaze and return them to the oven for a final 15 minutes.

Nutrition