Juicy Sweet & Hot BBQ Ribs

MMMM – finger licking, sticky ribs – lamb ribs are irresistably good in this Asian inspired BBQ sauce. On the cue or in the oven, plan on at least 375 – 500 g rack of ribs per person.

Ingredients List:

4 lbs (2kg) SUNGOLD lamb ribs
1 cup (250ml) ketchup
½ cup (125ml) Hoisin sauce
2 tsp (10ml) sesame oil
1 tsp (5ml) ginger powder
1 tsp (5ml) minced garlic or garlic powder
2 TB (25ml) chilli garlic sauce or 1 tsp (5ml) hot pepper sauce
1 TB (15ml) soy sauce
2 TB (25ml) toasted sesame seeds (optional)

Preparation & Directions:

  • Simmer ribs for 1 hour in a large pot (par boil) skimming froth at the beginning
  • Cool slightly
  • Place in a resealable bag or non metallic container and cover completely with ½ sauce
  • Reserve remaining sauce
  • Marinate in the fridge for at least 2 hrs, or can be frozen at this point up to 2 months
  • Heat oven to 400F (200C) or BBQ grill to medium
  • Place on a rack over a broiling pan if using oven method
  • Cook, turning often and basting with remaining sauce until bubbly and “sticky”
  • If on a BBQ grill, careful to turn often and remove from hot spots to prevent burning

Cut into 1 or 2 rib pieces, sprinkle with toasted sesame seeds if desired, serve immediately

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Time: 1 hr prep – simmering ribs
2hr – overnight marinating
45 min – cooking time

Serves: 4

Serve Sugg: Potato salad and Coleslaw