Tangy Barbecued Lamb Riblets
Grape jelly and barbecue sauce add surprising zip to these tangy lamb riblets.
- 3 lbs lamb riblets, trimmed
- 1- 1/4 cups prepared barbecue sauce
- 1/4 cup grape jelly
- 2 Tbs lime or lemon juice
- 1 Tbs brown sugar, packed
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Cut lamb riblets into 2-rib pieces. Place riblets in large pot; cover with water. Bring to a boil. Reduce heat; simmer, covered, for 20 minutes.
- Combine remaining ingredients in saucepan. Cook over medium heat until jelly is dissolved. Remove from heat.
- When riblets are done, remove from saucepan; discard water. Pat dry with paper towels to remove excess water.
- Grill ribs over medium-hot coals. Cook 4 inches over coals for 10 to 15 minutes, turning and basting frequently.
Calories from Fat 217 (61%)
(37%)Total Fat 24g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 14g
(4%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.