Lamb Riblets Creole

3 pounds American Lamb riblets, trimmed
1 large tomato, chopped
1 medium onion, sliced
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
15 ounces tomato sauce
1/2 cup water
1 clove garlic, finely chopped
1 tablespoon brown sugar, packed
1 tablespoon Worcestershire sauce
1 teaspoon dried marjoram leaves, crushed
1 teaspoon salt
1/2 teaspoon red pepper sauce
1/2 teaspoon pepper
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme leaves, crushed
1 teaspoon bay leaf, crushed
Servings: 8
1. Place riblets in 13 x 9-inch baking dish and bake at 325ºF for 30 minutes

2. In bowl combine tomato, onion, bell pepper, celery, tomato sauce, water, garlic, brown sugar, Worcestershire sauce, marjoram, salt, red pepper sauce, pepper, basil, thyme and bay leaf. Stir together and set aside.

3. Remove riblets from oven; pour off drippings. Pour sauce over riblets and return casserole to oven.

4. Continue baking at 325ºF for 30 minutes