Sticky Date BBQ Lamb Ribs (Video)
These ribs are not just juicy, melt in the mouth, enticing and delectable bites, they are fail proof, easy, effortless and a fit for a king recipe. The melange of the sweet, the sour, the sweet spices and the flavour of the lamb just elevate this simple dish to celestial level. I love running test kitchens as many of you already know. This recipe was the product of one of those days where I spent hours developing it, adding my own touches and secrets. I incorporated date molasses because I always prefer to combine local ingredients in my recipes where possible but if it is not available where you are just use honey.
I promise you that this dish will be devoured by the whole family in a jiffy and guarantee that they will ask for more.
Ask your butcher to cut the ribs for you and make sure they are meaty with a good layer of fat.
I know it is not super healthy but every now and again is ok to indulge.
Preparation Time: 10 minutes
Start to finish: 1 hour 20 minutes
Marinating: 2 hours
1300 grams lamb ribs
1 cup water
1/2 cup soy sauce
1 stick cinnamon
1 teaspoon fennel seed
1 pod black cardamom
2 tablespoons vinegar
4 tablespoons ketchup
5 tablespoons date molasses/syrup
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 cup brown sugar
* Preheat oven to 180 C /375 F on fan setting.
* Place all ingredients but for the brown sugar in a pot on medium heat.
* Let it boil for around 10 minutes then add the sugar and stir.
* Again, bring it to boil for a further 4 minutes then leave aside to cool so the spices infuse.
* Run through a sieve and marinade the lamb ribs for 2 to 3 hours covered in the refrigerator.
* Lay the lamb ribs on a foil covered tray, fatty side up then cover with another sheet of foil and bake for 1 hour then uncover the tray and bake for a further 10 minutes until the sugars start to caramelise.
* Sprinkle with sesame and chopped green onions and serve with steamed rice.
* Don’t trim the fat from the ribs as it adds a lot of flavour and will melt away during the baking process.
* If you are using mutton ribs par boil them for 30 to 40 minutes before you start the marinating and baking process.
* You can use this marinade for any cut of meat if you desire.
* Serve with steamed rice or noodles
Per Serving: 1163 Calories; 86g Fat (64.9% calories from fat); 38g Protein; 66g Carbohydrate; 8g Dietary Fiber; 180mg Cholesterol; 2432mg Sodium.