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Pineapple Lamb Ribs

1 tb Flour, all-purpose
5 lb Lamb, breast of; cut into rib sections
1 ts Salt
ds Pepper
1/2 ts Thyme
1 tb Mustard, prepared 13 1/4 oz Pineapple, chunks; in juice
1 Garlic clove; finely minced
1 sm Onion; sliced
1/2 c Sugar, brown; firmly packed
6 tb Lemon juice
ds Hot sauce
1/2 ts Salt


Shake flour in a family size (14x20-inch) oven bag, and place in shallow roasting pan. Trim fat from ribs. Combine 1 teaspoon salt, pepper, and thyme; sprinkle on all sides of ribs; brush lightly with mustard. Place a single layer of ribs in the bag.


Drain pineapple and reserve juice. Arrange pineapple chunkls around lamb.Combine remaining ingredients with reserved pineapple juice. Pour into bag; secure bag with twist tie.


Make six 1/2-inch slits in top of bag. Bake at 350 degrees for 50 minutes or until ribs are tender.



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