Lamb Spareribs with Rosemary, Garlic, &
Honey-Balsamic Glaze
Ingredients:
1-1/4 cups balsamic vinegar (red), divided
3/4 cup olive oil
4-6 pounds California lamb spareribs
Salt, as needed
3 tablespoons chopped garlic
3 tablespoons chopped, fresh rosemary
1/4 cup honey
Preparation:
Whisk together 3/4 cups vinegar and olive oil; brush over all sides of ribs.
Season with salt.
Rub both sides of ribs with garlic and rosemary.
Cover tightly; marinate in the refrigerator at least 6 hours or up to 24.
Thoroughly mix remaining 1/2 cups vinegar with honey; reserve.
To cook, arrange ribs on a rack in a shallow roasting pan.
Cook at 325 degree F until meat is just tender, about 1-1/2 hours. (Ribs can be cooked in a covered barbecue grill.) To finish, frequently baste with reserved honey mixture until meat is very tender, about 20 minutes. Cut into 2 to 3 rib portions.
Serve: 6 to 8 servings
Courtesy of the California Sheep Commission
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Ingredients:
1-1/4 cups balsamic vinegar (red), divided
3/4 cup olive oil
4-6 pounds California lamb spareribs
Salt, as needed
3 tablespoons chopped garlic
3 tablespoons chopped, fresh rosemary
1/4 cup honey
Preparation:
Whisk together 3/4 cups vinegar and olive oil; brush over all sides of ribs.
Season with salt.
Rub both sides of ribs with garlic and rosemary.
Cover tightly; marinate in the refrigerator at least 6 hours or up to 24.
Thoroughly mix remaining 1/2 cups vinegar with honey; reserve.
To cook, arrange ribs on a rack in a shallow roasting pan.
Cook at 325 degree F until meat is just tender, about 1-1/2 hours. (Ribs can be cooked in a covered barbecue grill.) To finish, frequently baste with reserved honey mixture until meat is very tender, about 20 minutes. Cut into 2 to 3 rib portions.
Serve: 6 to 8 servings
Courtesy of the California Sheep Commission
Send Page To a Friend
