Servings: 6-8

INGREDIENTS

5 pounds American Lamb ribs, trimmed

2 sweet onions, diced large

10 garlic cloves, peeled 

2 stalks celery, peeled, diced large

2 carrots, large round cuts

1 fennel bulb, chopped

1 cup dried shitake mushrooms

2 bay leaves

6 cloves

3 cinnamon sticks

3 sprigs rosemary

chicken broth as needed 

3 cups red chili barbecue sauce

DIRECTIONS

METHOD:

In a stock pot, add lamb ribs, onions, garlic, celery, carrots, fennel, mushrooms, bay leaves, cloves, cinnamon and rosemary.  Add broth to cover. Bring to a boil; reduce heat to a slow simmer. Cover with lid halfway; simmer for 1 hour, occasionally skimming off the top.  Remove ribs; cool.

With a sharp knife, trim ribs of fat without letting ribs fall apart.  Place ribs in a roasting pan; brush with barbecue sauce. Bake at 260°F for 2 hours, occasionally brushing with sauce.  Bake at 375°F for 12 to 15 minutes to finish.

Chef’s Note:  Serve Cooked Two Ways Barbecued American Lamb Ribs with a sweet cabbage slaw.

Recipe and image provided by the American Lamb Board