2 12-oz each American Lamb spareribs (12 to 16 ounces each)
1 tablespoon olive oil
5 drops red pepper sauce
2 teaspoon coarse ground garlic powder
1 teaspoon pepper
1 cup chunky salsa
1/4 cup chili sauce
1/4 cup chopped green onions
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon finely chopped deveined and seeded jalapeno chili (1/4 to 1)
Servings: 8
1. On grid of broiler pan, arrange ribs; set aside. In small bowl, combine oil, red pepper sauce, garlic powder and pepper. Brush on ribs. Roast in 375ºF oven for 30 minutes.
2. In medium bowl, blend salsa, chili sauce, green onion, cumin, coriander and jalapeno chili. Pour over partially cooked ribs and roast an additional 25 to 30 minutes or until desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Cut into 8 portions and serve.
1 tablespoon olive oil
5 drops red pepper sauce
2 teaspoon coarse ground garlic powder
1 teaspoon pepper
1 cup chunky salsa
1/4 cup chili sauce
1/4 cup chopped green onions
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon finely chopped deveined and seeded jalapeno chili (1/4 to 1)
Servings: 8
1. On grid of broiler pan, arrange ribs; set aside. In small bowl, combine oil, red pepper sauce, garlic powder and pepper. Brush on ribs. Roast in 375ºF oven for 30 minutes.
2. In medium bowl, blend salsa, chili sauce, green onion, cumin, coriander and jalapeno chili. Pour over partially cooked ribs and roast an additional 25 to 30 minutes or until desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Cut into 8 portions and serve.
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