Saucy Lamb Riblets Recipe
Ingredients
| 3 to 4 pounds lamb riblets, cut in serving pieces | ||
| Catsup | 3/4 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Brown sugar | 2 Tablespoon | |
| Lemon juice | 3 Tablespoon | |
| Worcestershire sauce | 3 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Monosodium glutamate | 1 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Dash bottled hot pepper sauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Brown riblets on grill over hot coals with hickory added, turning often (takes about 15 to 20 minutes).
Season with salt and pepper.
Meanwhile, combine remaining ingredients.
Transfer meat to skillet and pour the sauce over.
Cover tightly; simmer (don't boil) 1 hour or till tender.
Remove excess fat.
Pass bowl of sauce with riblets.
Offer lemon wedges.
Season with salt and pepper.
Meanwhile, combine remaining ingredients.
Transfer meat to skillet and pour the sauce over.
Cover tightly; simmer (don't boil) 1 hour or till tender.
Remove excess fat.
Pass bowl of sauce with riblets.
Offer lemon wedges.
Chef
