sauce, finely chopped onion and garlic, ketchup, vermouth, balsamic,
evo oil, oregano, cayenne, cinnamon and s&p.
After 24, the ribs are removed and the excess sauce wiped off. They're
then barbecued over a medium heat for about 15 minutes until the meat
starts contracting off the ends of the bones.
At the same time the marinating sauce is simmered for about 10 minutes
and served with the ribs.
Served with corn on the cob and crispy roast potatoes.
Finger licking good.
4 comments:
I always thought that southern style ribs were made with pork and had never heard of using lamb for this dish before, so I decided to Google it. I entered "southern style barbeque ribs -pork lamb" in Google, and guess what is the top entry in the world for this search?
Ribs are normally made with pork but I couldn't find any kosher pigs this week ;)
Btw - that search doesn't lead me here...
they look good :D
and dad that search does lead you here!
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