STICKY OLD BROWN SHERRY BBQ RIBS
Ek het vanaand vir ons sticky old brown sherry lamb ribs gemaak. Die oorspronklike resep is sticky root beer bbq ribs. Ek kon nie root beer kry nie. Al die varkribbetjies was ook reeds gemarineer gewees. Toe maak ek maar ‘n plan B. Ek het dit saam met aartappel en patat chips bedien.
1.225 kg lamb ribs
For the Sauce:
1 tablespoon olive oil
1 tablespoon garlic
½ cup honey
1/3 cup brown sugar
375 ml Old Brown sherry
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cumin
¼ teaspoon ground ginger
1 tablespoon apple cider vinegar
For the Dry Rub:
1 teaspoon salt
1 teaspoon cumin
½ teaspoon cayenne
½ teaspoon ground ginger
½ teaspoon dry mustard
Preheat the oven to 160 ºC.
Mix the ingredients together for the dry rub then season the ribs on both sides, using all or most of the dry rub.
Place the ribs on a baking sheet lined with foil, then cover the sheet pan with foil on top.
Bake the ribs in the oven for 2 ½ to 3 hours until tender.
To make sauce, heat the oil in a saucepan over medium heat.
Add the garlic and cook for 30 seconds, being careful not to brown the garlic.
Add the old brown sherry and let cook down for 2 minutes.
Cook the sauce on low heat, simmering, for 30-40 minutes until thickened.
The sauce will also thicken more as it cools.
When the ribs are done in the oven, transfer them to a preheated grill for 5 minutes on each side.
Baste the ribs with the sauce on one side, close the lid and cook for 5 minutes
Turn the ribs over, baste the sauce on the other side, close the lid and cook for another 5 minutes.
Remove the ribs from the grill, cut into sections and serve with extra sauce.
Photo : Elna Erasmus