Spicy Jerked Lamb Riblets with Rum Barbecue Sauce – Print This Recipe
Yield: 6 Servings
- Lamb
breasts trimmed, brisket bones removed (Denver
ribs), trimmed of heavy fat cover 6 ea
Rum Barbecue Sauce
- Butter,
unsalted 1 Tbsp 15 mL
- Onion,
medium, chopped 1
- Garlic,
chopped 1 Tbsp / 15 mL
- Chili
powder 2 Tbsp / 30 mL
- Jalapeño
pepper, chopped 1 Tbsp / 15 mL
- Dark
rum 2 fl oz / 60 mL
- Worcestershire
sauce 3 fl oz / 90 mL
- Tomato
paste 4 oz / 113 g
- Cider
vinegar 2 fl oz / 60 mL
Jerk Seasoning Rub
- Garlic
cloves, mashed to paste 4
- Kosher
salt 2 Tbsp / 30 mL
- Brown
sugar 2 Tbsp / 30 mL
- Curry
powder 1 Tbsp / 15 mL
- Thyme
1 Tbsp / 15 mL
- Fresh
ginger, grated 1 Tbsp / 15 mL
- Crushed
red pepper 1 Tbsp / 15 mL
- Dry
ground mustard 2 tsp / 10 mL
- Black
pepper 1 Tbsp / 15 mL
- Allspice
1 tsp / 5 mL
- Cinnamon
1 tsp / 5 mL
- Cayenne
pepper 1 tsp / 5 mL
- To
make the Rum Barbecue Sauce, heat the butter in a pan, add the onions and
garlic, and sauté until slightly browned.
- Add
the chili powder and jalapeño peppers and sauté until slightly soft. Add
in Worcestershire sauce, tomato paste, vinegar, brown sugar, and rum. Cook
over low heat and reduce until thickened.
- Mix
together all seasonings for the Jerk Seasoning Rub.
- Rub
the spice mix thoroughly into the lamb. Cook over charcoal or char-grill
on medium-high heat for about 10 minutes, turning often until thoroughly
browned. Be cautious not to allow too much flaring, as lamb fat will
ignite easier than other fats.
- Remove
from the grill and place on rack in a pan. Brush the ribs with barbecue
sauce and place in 325°F / 163°C oven for about 2 hours or until meat pulls
away from bones easily. Brush the ribs with the barbecue sauce as needed
to develop a nice glaze. The ribs can be served whole as a single portion
or cut into individual ribs.
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