Slow-cooked Lamb Ribs With Sweet And Sour Sauce

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 (398 ml) cans tomato sauce
• 1 cup orange juice
• 1 onion, finely chopped
• 1 celery, finely chopped
• 1/4 cup cider vinegar
• 3 tablespoons honey or 3 tablespoons maple syrup
• 2 tablespoons chopped fresh ginger
• 6 lbs lamb back ribs or 6 lbs side lamb ribs
• 1 head garlic
• 2 jalapenos or 2 chili peppers, with seeds, finely chopped
• 3 tablespoons vegetable oil
• 2 tablespoons regular paprika or 2 tablespoons smoked paprika
• 1 tablespoon salt

Recipe

• 1 at least a day before serving, in a large saucepan, stir tomato sauce with orange juice, onion, celery, vinegar, honey and ginger.
• 2 bring to a boil, stirring occasionally, over high heat. reduce heat to medium-low. simmer, uncovered, stirring occasionally to develop flavour, about 1 hour.
• 3 stir often near end of cooking. cool slightly then puree.
• 4 working in batches, purée in a blender and pour into bowl or jar.
• 5 cover and refrigerate at least overnight or up to 3 days.
• 6 meanwhile, slice lamb into four-rib portions and place in a very large bowl.
• 7 finely chop or mince garlic. finely chop jalapeño including seeds.
• 8 place garlic and jalapeños in a small bowl.
• 9 stir in oil, paprika and salt. rub over ribs. cover and refrigerate overnight.
• 10 about 3 hours before serving, preheat oven to 375f (190c).
• 11 place ribs in a very large roasting pan. pour sauce overtop. turn to evenly coat. it’s ok if ribs overlap.
• 12 cover tightly with foil. bake in centre of oven for 1 1/2 hours. remove and discard foil. turn ribs, spooning sauce overtop. continue baking, turning ribs occasionally and basting, until very tender, from 1 to 11/2 hours.
• 13 remove pan to a heatproof surface. place ribs on a platter. spoon sauce in pan over ribs.
• 14 for the ultimate comfort dinner, serve with baked or mashed potatoes and corn.