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Western Lamb Riblets

5 lb Lamb riblets, cut into serving-size pieces
1/4 c Worcestershire sauce
1/4 c Finely chopped onion
3/4 c Chili sauce
1 Clove garlic, minced
1/2 c Honey
1/2 ts Crushed red pepper
1/2 c Beer

Trim excess fat from riblets. In saucepan, combine chili sauce, honey, beer, Worcestershire, onion, garlic and red pepper. On range-top, heat mixture to boiling. Reduce heat; simmer, covered, 10 minutes. Remove from heat; cool.

Place riblets in plastic bag; pour marinade over riblets. Close bag, set bag in large bowl. Marinate riblets in refrigerator about 2 hurs, turning bag occassionally to distribute marinade evenly.

Drain riblets; reserve marinade. Arrange medium-hot briquets around drip pan. Place riblets over drip pan. Cover grill and cook 45 minutes, turning riblets and brushing with marinade twice. Heat remaining marinade and serve with riblets.

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