Ingredients & Directions |
5 lbs.
2
10
2 stalks
2
1
1 C.
2
6
3
3 sprigs
as needed
3 C. |
American Lamb ribs, trimmed
Sweet onions, diced large
Garlic cloves, peeled
Celery, peeled, diced large
Carrots, large round cuts
Fennel bulb, chopped
Dried shitake mushrooms
Bay leaves
Cloves
Cinnamon sticks
Rosemary
Chicken broth
Red chili barbecue sauce
| | Method
- In a stock pot, add lamb ribs, onions, garlic, celery, carrots, fennel, mushrooms, bay leaves, cloves, cinnamon and rosemary. Add broth to cover. Bring to a boil; reduce heat to a slow simmer. Cover with lid halfway; simmer for 1 hour, occasionally skimming off the top. Remove ribs; cool.
- With a sharp knife, trim ribs of fat without letting ribs fall apart. Place ribs in a roasting pan; brush with barbecue sauce. Bake at 260°F for 2 hours, occasionally brushing with sauce. Bake at 375°F for 12 to 15 minutes to finish.
- Chef’s Note: Serve Cooked Two Ways Barbecued American Lamb Ribs with a sweet cabbage slaw.
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