Hello my name is Judy L and I’m an impulse buyer. When standing on line at the 7-Eleven picking up my banana and LA Times (Thursdays and Fridays only for the suduko), if I see a Star Scroll display I’ve got to buy one, okay maybe one for everyone. If Star Scrolls aren’t around, and the jackpot for the lottery is over 25 million, I buy one. If I’m cruising the meat counter in a grocery store and I see something that I’ve never seen before, I buy it.
Hence my recent purchase of lamb spare ribs. Not just any lamb spare ribs, but individually cut ribs. You can always get a whole rack of lamb spare ribs but individually sliced ones, never. Actually, I’ve never seen these or racks of lamb spare ribs before, so of course I jumped.
Mz. Riz and I love lamb so why not ribs. Of course the recipes for lamb spare ribs are sparse so a bit of improv or, if I could be so bold to say, kitchen alchemy was needed. Thank god I captured the ingredients on film or this recipe won’t be so accurate. The result was wonderful. Mz. Riz asked why I made so much, yet in the end there weren’t any left.
- 8 cloves garlic
- 2 inch cube of ginger
- 1 Thai chili (add another if you really want it hot, half if you want less zing)
- ½ cup balsamic vinegar
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- 2 racks of lamb spare ribs, whole or individually slice
- Add first six ingredients into a blender and puree until smooth.
- Place ribs in resealable plastic bag and pour marinade into bag. Distribute marinade. Place into refrigerator for 4 hours, overnight is best.
- Heat oven to 325. I wanted to cook them low and slow.
- Place ribs on sheet pan. Salt and pepper ribs. Roast for about 1 to 1 1/2 hours.