Lamb ribs, sometimes referred to as "lamb breast", are a great alternative to pork back ribs. In fact, they are superior to pork in that lamb fat is way tastier than pork fat, and I consider lamb to be healthier and easier to digest than pork. The only drawback to these, is that (depending on where you like) they may be hard to find at your local grocery store.
New Zealand Lamb Ribs with Dijon Horseradish BBQ Sauce
209 per serving
- 4 racks of lamb ribs
- Horseradish Dijon mustard
- Goya adobo seasoning
- 1/2 Onion, Peeled and quartered
- 3 cups ketchup
- 1/2 cup molasses
- 3 tablespoons Chalula chipotle hot sauce
- 3 tablespoons Horseradish Dijon mustard
Cut the racks into manageable sized pieces. Put them in a pressure cooker. Squirt the ribs with some horseradish Dijon mustard, add the onion, and dust them with Goya adobo seasoning. Put 3 cups of water in the pressure cooker, and cook on high pressure (with natural pressure release) for 30 minutes.
Once they are pressure cooked, and you have removed them from the pressure cooker, Coat them with plenty of BBQ sauce, and roast in oven at 375 for 20 to 30 minutes or until the BBQ sauce becomes well-caramelized.
Combine the ketchup, molasses, hot sauce, and 3tbsp of horseradish Dijon mustard.