Why order template barbeque ribs when you can make a savory set of ribs that will make you eat till you drop or it pops out from your eyes? Best served on chopped parsley with pickled onions and other pickles, watercress leaves, tomatoes, and tahini sauce.
Ingredients
- lamb ribs: 4 pound
- lemon juice: 0.5 cup
- molasses: 3 Tbsp
- white vinegar: 3 Tbsp
- mustard: 2 Tbsp
- ketchup: 2 Tbsp
- ground cinnamon: 1 Tbsp
- curry powder: 1 Tbsp
- ground cumin: 1 Tbsp
- salt: 1 Tbsp
- ground black pepper: 1 Tbsp
- onion, quartered: 1 piece
- tomatoes, quartered: 2 piece
- thin-skinned sweet peppers, cored and: 2 piece (seeded)
- parsley: 1 cup (finely chopped)
- garlic: 9 clove (minced)
- ½ teaspoons cayenne pepper: 1 piece
Metric Conversion
Stages of cooking
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Wash ribs thoroughly. Soak in a large bowl of water, changing the water every 30 minutes, to remove excess fat, about 2 hours. Drain and pat dry with paper towels.
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Mix lemon juice, molasses, vinegar, mustard, ketchup, cinnamon, curry powder, cumin, salt, and pepper in a large, deep bowl.
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Combine onion, tomatoes, sweet peppers, parsley, garlic, and cayenne pepper in a food processor; pulse to form a paste.
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Stir onion paste into the lemon juice mixture in the bowl. Add lamb ribs; turn to coat. Cover with plastic wrap. Marinate in the refrigerator, at least 10 hours.
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Preheat oven to 300 degrees F (150 degrees C).
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Line a large baking sheet with aluminum foil and set a rack on top. Arrange ribs on the rack.
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Bake ribs in the preheated oven until fat has rendered and meat is tender, 1 1/2 to 2 hours. Cover ribs with aluminum foil and let rest for 5 minutes before serving.
