November 14, 2017
Dinner, Main Dish, Lamb/Mutton,
Carribbean, Entertaining, Summer, Sunday Dinner, Oven Roast, Gluten-Free, No Eggs, Non-Dairy more
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"Malta is a sweet, molasses-tasting drink that's common to the Caribbean islands of Cuba and the DR. Used here, it gives the spicy chipotles a depth of sweetness that stands up well to the lamb. You can also use pork ribs, but the pork flavor may get a little lost in the mix.
You can usually find Goya Malta in the Hispanic section of your grocery store, at Aldi's, or in a Hispanic grocery store. You can also use a malt beverage such as Olde English."
Preheat the oven to 325F.
Season the ribs with salt and pepper. In a large roasting pan, mix the chicken broth, Malt beverage, honey, soy sauce, chipotles and ginger until well combined. Set the ribs, curved side up, in the pan and place in the oven. Roast for 1 hour.
After the hour, flip the ribs over and continue roasting until the meat is very tender and a knife meets no resistance when inserted between the rib bones. About 2 1/2 to 3 hours.
Check the pan occasionally and add water 1/2 cup at a time if it is a little dry.
Remove the pan from the oven. The liquid should be thick and syrupy. If not, put the pan over medium heat and simmer until the liquid is very thick. Brush the ribs with the sauce to glaze and keep them warm until ready to serve.
To serve, cut into individual ribs and place on a serving platter. Brush them again lightly with the sauce. Sprinkle the scallions and sesame seeds, if using, over he top. Strain any extra sauce and serve on the side.
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