2 American Lamb spareribs, trimmed
2 tablespoons liquid smoke, divided
1 teaspoon liquid smoke
1 cup chili sauce
1/2 cup orange marmalade
2 teaspoons lemon juice
Servings: 8
1. In large pot, arrange ribs. Add water to cover and 2 tablespoons liquid smoke, bring to a boil. Reduce heat and simmer for 30 minutes. Remove ribs from water and discard liquid. Cool, cover and refrigerate if not using immediately.
2. In bowl, combine chili sauce, marmalade, lemon juice and 1 teaspoon liquid smoke; heat. Place ribs in baking dish and pour on sauce. Bake at 375ºF for 20 minutes. For crusty ribs, place under broiler for about 2 minutes.
2 tablespoons liquid smoke, divided
1 teaspoon liquid smoke
1 cup chili sauce
1/2 cup orange marmalade
2 teaspoons lemon juice
Servings: 8
1. In large pot, arrange ribs. Add water to cover and 2 tablespoons liquid smoke, bring to a boil. Reduce heat and simmer for 30 minutes. Remove ribs from water and discard liquid. Cool, cover and refrigerate if not using immediately.
2. In bowl, combine chili sauce, marmalade, lemon juice and 1 teaspoon liquid smoke; heat. Place ribs in baking dish and pour on sauce. Bake at 375ºF for 20 minutes. For crusty ribs, place under broiler for about 2 minutes.
Last edited by a moderator:
