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Brazilian Sticky Lamb Ribs Recipe

Prep

45 mins

Bake

2 hours

Serves

6-8

Difficulty

Medium

About

Fire up your BBQ and get inspired by the flavours of Brazil this summer with these tasty and sticky lamb ribs! Typically, the Brazilian lamb ribs recipe includes cumin, hot pepper, dried oregano and turmeric, but every household has their own variation. Can you handle the spice?

made using

Dark Brown Soft

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Instructions
Ingredients
Reviews
Step 1

Make the spice rub by combining the Tate & Lyle Dark Soft Brown Sugar, the spices, herbs and salt together in a bowl, then divide in half.

Step 2

Preheat the oven to 170°C/Fan 150°, 325°F, Gas 3.

Step 3

Place the ribs in 2 large roasting tins, sprinkle them with half of the spice mixture and then rub it in well. Pour 100ml (3½floz) water into each pan. Roast on the top and middle shelves of the oven for 2 hours, swapping the pans over halfway through and turning the ribs over. Pour off the fat. They are ready when crisp, browned and all the fat has been rendered from the lamb.

Step 4

Whilst the ribs are cooking, make the barbecue sauce. Pour the oil into a pan, add the onion and garlic and cook over a lowish heat for 15-20 minutes until very soft, stirring occasionally. Stir in the rest of the spice mixture and cook for 2 minutes. Add the apple juice and vinegar, then increase the heat and cook for about 12-15 minutes to reduce it down. Stir in the Tate & Lyle Dark Soft Brown Sugar and cook for another 3-4 minutes until thickened but still with some liquidity.

Step 5

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.

Step 6

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.

Make ahead

Step 1

Make the spice rub up to 2 weeks ahead and store in a jar.

Step 2

Make the barbecue sauce up to 2 weeks ahead and store in a lidded container in the fridge.

Ingredients – 9 items

Serving

1

For the spice rub

Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar

4 tbsp

Paprika

Sweet smoked

2 tbsp

Cumin

Ground

2 tbsp
Turmeric

Turmeric

Ground

1 tbsp
Cayenne pepper

Cayenne pepper

1/2 tsp
Black-pepper

Freshly ground black pepper

1 tsp
Mixed herbs

Dried oregano

4 tsp
Salt-table

Salt

2 tbsp

Lamb ribs

Cut into single ribs

2 kg

For the Barbecue Sauce

Rapeseed-oil

Vegetable oil

3 tbsp
Red-onion

Onion

Peeled and finely chopped

1
Garlic

Garlic clove

Peeled and crushed

6

Cider vinegar

75 ml
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

75 g
Mixed-spice

Spice rub mixture

1/2

Apple juice

225 ml

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Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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