Wash ribs thoroughly. Soak in a large
Wash and season lamb with salt and pepper, combine
Combine the ribs in a large skillet with
n medium heat. Cook the ribs, in batches, for 3 mins
eat. Working in batches, cook lamb for 3 mins per side
large ceramic bowl. Add ribs and turn to coat. Cover
Place lamb in a 9x13-inch baking dish.
Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.
Combine all ingredients and mix well.
Pour over the ribs. Cover and marinate several hours or overnight in the refrigerator. Preheat the oven to 325 degrees. Remove ribs from the marinade and transfer marinade to a saucepan. Place ribs on a broiler pan fitted with a rack. Cover tightly with foil and bake 45 minutes. Bring marinade to a boil and cook 10 minutes until syrupy. Remove foil and bake 45 minutes longer, basting the ribs frequently with the marinade . Serve with remaining marinade.
Place ribs, frozen or fresh, in large pot and add enough water to cover. Add vegetables. Heat to boiling. Reduce heat to simmer, cover, and cook 1 hour.
Remove ribs and cool enough to work with. Meanwhile preheat oven to 350.
Remove top fat and membrane layer and discard.
Line broiler pan with foil. Place 1/2 racks of ribs in pan. Cover with barbecue sauce. Cover pan with foil. Bake 1 hour.
Remove foil cover. Add more barbecue sauce if desired. Bake 30 minutes.
Mix all ingredients, except for lamb.
Place lamb in a heavy base roasting pan with a lid. Pour sauce over.
Bake 350 degrees for two hours, turning regularly.
Remove lid for last half hour or to bake to your stickiness.
Mix together the vadouvan, salt and sugar. Rub the spice mixture all over the ribs. Refrigerate, covered, for 8 hours or overnight.
Preheat oven to 300 deg F.
Roast the ribs for 2 1/2 hours, until browned and tender; transfer to carving board and let rest for 10 minutes. Cut into 1 or 2-rib portions and serve.
br>Coat all the Lamb Chops or Ribs with the marinade and
Boil the ribs for approximately 30mins in plain water.
Mix the marinade ingredients together.
Add ribs to marinade and marinate for 2-3hrs.
Put ribs in a single layer in a baking tray.
Brush marinade over ribs and cook at 180degC (350F) for approximately 30min.
Add rest of marinade to pan and cook for another 15min.
Stir to dissolve salt. Place ribs onto a square of aluminum
ver both sides of the lamb; pat down to make a
Add Jam, ketchup, worcester sauce in a bowl and pur over riblets.
Drain riblets during cooking time.
350 degrees for approximately 1 hours and 15 minutes.
(you want to see carmelization of the riblets, if you don't see this bake until you do) Drain and cut ribs.
This is so simple, but yet really delicious.
Serve on a hot tray A rose wine goes very well with this or a sparkling rose.
Cut lamb chops into pieces.
Chop and place in bowl.
Mix peeled and mashed garlic cloves, rosemary, salt and pepper.
Rub onto meat.
On top of stove in big nonstick pan, put olive oil and saute meat on both sides on high.
Heat until brown, then place in oven at 425\u00b0 for 30 minutes.
nough Coca cola over the ribs. I use a vacuum sealer
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
il, and pepper. Place the lamb chops in a shallow dish