Top Tip

Brazilian Lamb Ribs with Barbecue Sauce

Food Main Courses Gluten-free
Tate & Lyle Sugars
Prep: 45 minutes
Cook: 2 hours 10 minutes
6-8 Servings
4 tbsp Tate & Lyle Fairtrade Dark Soft Brown Sugar
2 tbsp sweet smoked paprika
2 tbsp ground cumin
1 tbsp ground turmeric
½ tsp cayenne pepper
1 tsp ground black pepper
4 tsp dried oregano
2 tbsp salt
2 kg lamb ribs, cut into single ribs
3 tbsp vegetable oil
1 medium onion, peeled & finely chopped
6 cloves garlic, peeled & crushed
½ spice rub mixture
225ml apple juice
75ml cider vinegar
75g Tate & Lyle Fairtrade Dark Soft Brown Sugar
  1. Combine sugar, spices, herbs and salt in a bowl, then divide in half
  2. Preheat the oven to 170°C
  3. Place the ribs in two large roasting tins, sprinkle them with half of the spice mixture and rub it in well. Pour 100ml water into each pan and roast on the top and middle shelves for 2 hours, swapping over halfway through and turning the ribs over
  4. Pour off the fat. The ribs are ready when crisp, browned and all the fat has been rendered from the lamb
  5. Pour the vegetable oil into a pan, add the onion and garlic and cook over a lowish heat for 15-20 minutes until soft, stirring occasionally
  6. Stir in the rest of the spice mixture and cook for 2 minutes. Add the apple juice and vinegar, increase the heat and cook for about 12-15 minutes to reduce it down
  7. Stir in the brown sugar and cook for another 3-4 minutes until thickened but still with some liquidity
  8. Take some of the sauce and brush it all over the ribs. Return to the oven and cook for a further 8-10 minutes until sticky and glazed. Transfer to a serving dish and serve with the rest of the barbecue sauce
  9. If barbecuing the ribs, cook them in the oven as before, brush with the sauce and then finish off on the barbecue over a moderate heat for a few minutes until sticky and glazed