Lamb Spareribs
Recipe: #4926
March 18, 2012
Categories: Lamb/Mutton, British, Pacific Northwest, Pacific Rim Brunch, Easter, Romantic Dinner, Oven Roast, more
"With Rosemary, garlic and honey balsamic glaze. Tender and juicy! (Marinating time not included in timing) This could easily be done on the BBQ "
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (390.3 g)
- Calories 1149
- Total Fat - 98.2 g
- Saturated Fat - 26.6 g
- Cholesterol - 241.9 mg
- Sodium - 272 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 0.6 g
- Sugars - 8.4 g
- Protein - 48 g
- Calcium - 67 mg
- Iron - 4.2 mg
- Vitamin C - 0.2 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Whisk together 3/4 cups vinegar and olive oil; brush over all sides of ribs and season with salt. Add garlic and rosemary to vinegar and oil. Place ribs in recloseable plastic bag and pour vinegar and oil mixture over, seal bag and massage marinade into meat. Refrigerate for at least 6 hours or overnight.
Step 2
Thouroughly mix remaining 1/2 cup vinegar with honey and set aside.
Step 3
Arrange ribs on a rack in a shallow roasting pan and cook in a 325f degree oven for 1 1/2 hours turning once. During the last half hour baste frequently with reserved honey mixture. Cut into 2 or 3 rib portions.
Tips
No special items needed.
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