Prep
45 minsBake
2 hoursServes
6-8Difficulty
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?
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 ahead
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.
Ingredients – 9 items
1
For the spice rub
Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar
Paprika
Sweet smoked
Cumin
Ground
Turmeric
Ground
Cayenne pepper
Freshly ground black pepper
Dried oregano
Salt
Lamb ribs
Cut into single ribs
For the Barbecue Sauce
Vegetable oil
Onion
Peeled and finely chopped
Garlic clove
Peeled and crushed
Cider vinegar
Tate & Lyle Fairtrade Dark Soft Brown Sugar
Spice rub mixture
Apple juice
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We have been refining cane sugar in east London since 1878, and our roots run deep. We want our business and people to continue to thrive - from the raw sugarcane through our whole supply chain – and aim to become the most ethical and sustainable cane sugar refiner in the world.
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