Sticky Date BBQ Lamb Ribs (Video)

These ribs are not just juicy, melt in the mouth, enticing and delectable bites, they are fail proof, easy, effortless and a fit for a king recipe. The melange of the sweet, the sour, the sweet spices and the flavour of the lamb just elevate this simple dish to celestial level. I love running test kitchens as many of you already know. This recipe was the product of one of those days where I spent hours developing it, adding my own touches and secrets. I incorporated date molasses because I always prefer to combine local ingredients in my recipes where possible but if it is not available where you are just use honey. 

I promise you that this dish will be devoured by the whole family in a jiffy and guarantee that they will ask for more. 

Ask your butcher to cut the ribs for you and make sure they are meaty with a good layer of fat. 

I know it is not super healthy but every now and again is ok to indulge. 

Servings: 4 

Preparation Time: 10 minutes 

Start to finish: 1 hour 20 minutes 

Marinating: 2 hours 

Ingredients: 

• 1300 grams lamb ribs 

• 1 cup water 

• 1/2 cup soy sauce 

• 1 stick cinnamon 

• 2-star anise 

• 10 cloves 

• 1 teaspoon fennel seed 

• 1 pod black cardamom 

• 2 tablespoons vinegar 

• 4 tablespoons ketchup 

• 5 tablespoons date molasses/syrup 

• 1 teaspoon garlic powder 

• 1 teaspoon onion powder 

• 3/4 cup brown sugar 

Method: 

* Preheat oven to 180 C /375 F on fan setting. 

* Place all ingredients but for the brown sugar in a pot on medium heat. 

* Let it boil for around 10 minutes then add the sugar and stir. 

* Again, bring it to boil for a further 4 minutes then leave aside to cool so the spices infuse. 

* Run through a sieve and marinade the lamb ribs for 2 to 3 hours covered in the refrigerator. 

* Lay the lamb ribs on a foil covered tray, fatty side up then cover with another sheet of foil and bake for 1 hour then uncover the tray and bake for a further 10 minutes until the sugars start to caramelise. 

* Sprinkle with sesame and chopped green onions and serve with steamed rice. 

Tips: 

* Don’t trim the fat from the ribs as it adds a lot of flavour and will melt away during the baking process. 

* If you are using mutton ribs par boil them for 30 to 40 minutes before you start the marinating and baking process. 

* You can use this marinade for any cut of meat if you desire. 

* Serve with steamed rice or noodles 

Per Serving: 1163 Calories; 86g Fat (64.9% calories from fat); 38g Protein; 66g Carbohydrate; 8g Dietary Fiber; 180mg Cholesterol; 2432mg Sodium.