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Brazilian Sticky Lamb Ribs Recipe

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Prep

45 mins

Bake

2 hours

Serves

6-8

Difficulty

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?

made using

Dark Brown Soft

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Instructions
Ingredients
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Step 1

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.

Step 2

Preheat the oven to 170°C/Fan 150°, 325°F, Gas 3.

Step 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.

Step 4

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.

Step 5

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.

Step 6

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

Step 1

Make the spice rub up to 2 weeks ahead and store in a jar.

Step 2

Make the barbecue sauce up to 2 weeks ahead and store in a lidded container in the fridge.

Ingredients – 9 items

Serving

1

For the spice rub

Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar

4 tbsp

Paprika

Sweet smoked

2 tbsp

Cumin

Ground

2 tbsp
Turmeric

Turmeric

Ground

1 tbsp
Cayenne pepper

Cayenne pepper

1/2 tsp
Black-pepper

Freshly ground black pepper

1 tsp
Mixed herbs

Dried oregano

4 tsp
Salt-table

Salt

2 tbsp

Lamb ribs

Cut into single ribs

2 kg

For the Barbecue Sauce

Rapeseed-oil

Vegetable oil

3 tbsp
Red-onion

Onion

Peeled and finely chopped

1
Garlic

Garlic clove

Peeled and crushed

6

Cider vinegar

75 ml
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

75 g
Mixed-spice

Spice rub mixture

1/2

Apple juice

225 ml

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