Name: Jalapeño-Glazed Spare Ribs
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 4 American Lamb spareribs, trimmed; 1 tsp salt; 1 tsp pepper; 1 (10 ounce) jar jalapeño jelly (available in the international section of the market); 2 tbsp white wine vinegar with tarragon; 2 tbsp Dijon-style mustard; 1 garlic clove, finely chopped

CategoryRack of LambCuisineMexican

A little spice jazzes up basic lamb spare ribs.

Yields1 Serving

Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

4 American Lamb spareribs, trimmed

1 tsp salt

1 tsp pepper

1 (10 ounce) jar jalapeño jelly (available in the international section of the market)

2 tbsp white wine vinegar with tarragon

2 tbsp Dijon-style mustard

1 garlic clove, finely chopped

Preheat the oven to 375ºF.

Place the ribs on a rack in a roasting pan. Cover the lamb with the salt and pepper and roast in the oven for 40 minutes.

In a medium saucepan, combine the jelly, vinegar, mustard, and garlic on low heat. Simmer for 5 minutes, stirring until smooth and the jelly is melted.

Baste the ribs with the sauce and cook for an additional 20 minutes, basting every 10 minutes.

Heat a grill over medium-high.

Transfer the ribs to the grill. Cover and grill 4 inches for 30 to 45 minutes or until the desired degree of doneness. Brush on the glaze with a basting brush during the last 10 minutes of grilling.

Remove the ribs from the grill and let it rest for 5 minutes before serving.

Recipe and image provided by the American Lamb Board

Ingredients