Follow this simple 6 step lamb ribs recipe and experience the best Brazilian BBQ you’ve ever had!
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.
Preheat the oven to 170°C/Fan 150°, 325°F, Gas 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.
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.
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.
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 the spice rub up to 2 weeks ahead and store in a jar.
Make the barbecue sauce up to 2 weeks ahead and store in a lidded container in the fridge.
Why not try these ribs with a combo of sumac, cumin, Turkish red pepper and garlic for a spicier version of this recipe!