24 American lamb spareribs
8 ounces water
6 ounces bourbon
1 ounce lemon juice
5 ounces brown sugar
1/2 ounce mustard
2 quarts tomato puree
1 cup minced onion
2 tablespoons minced garlic
2 ounces molasses
1 tablespoon liquid smoke
1 1/2 tablespoons worcestershire sauce
1 tablespoon salt
1 1/2 teaspoons pepper
Servings: 24
1. Trim and peel ribs. In large pan, combine remaining ingredients. Marinate ribs for 30 minutes, then cover and bring to boil. Remove ribs from marinade. Reduce marinade to desired consistency for sauce.
2. Lay out blanched ribs on sheet pans and brush both sides lightly with seasoned oil. Grill or broil ribs until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Baste with sauce.
8 ounces water
6 ounces bourbon
1 ounce lemon juice
5 ounces brown sugar
1/2 ounce mustard
2 quarts tomato puree
1 cup minced onion
2 tablespoons minced garlic
2 ounces molasses
1 tablespoon liquid smoke
1 1/2 tablespoons worcestershire sauce
1 tablespoon salt
1 1/2 teaspoons pepper
Servings: 24
1. Trim and peel ribs. In large pan, combine remaining ingredients. Marinate ribs for 30 minutes, then cover and bring to boil. Remove ribs from marinade. Reduce marinade to desired consistency for sauce.
2. Lay out blanched ribs on sheet pans and brush both sides lightly with seasoned oil. Grill or broil ribs until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Baste with sauce.
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