It’s taken years but I’ve finally accepted that I will never get a brisket for Rosh Hashanah, they’re for the customers and that’s it! I’ve had one quietly tucked away for 2 months in my freezer but I know 3 days before Yomtov my husband’s going to say “Shar have you got a brisket hidden anywhere?” So I’ve learnt, they’re never short of lamb breasts, so it’s always Sticky ginger-and-honey basted lamb ribs for Rosh Hashanah.
Sticky Ginger and Honey Basted Lamb Ribs
Servings
8 Servings
Ingredients
- 4 racks breast of lamb about 7 ribs per rack Ask your butcher to cut them up individually.
- These ribs can be smoked or fresh – I prefer them smoked
- 1 pint ginger ale
- 3 bay leaves
- 5 whole cloves garlic
- 1 tsp salt
- 2 Tblsp grated fresh ginger
- 6 cloves garlic crushed
- 2 Tblsp brown/treacle sugar
- 1/2 cup honey
- 1/2 cup soy suce
- 2 Tblsp tomato paste
- Juice of 1 lime
- 1 tsp salt
- 1 Tblsp coarsely ground black pepper
Instructions
- Place the individually cut ribs in a pot.
- Combine the ginger ale, bay leaves, garlic and salt and pour over the ribs.
- Bring to the boil, then reduce the heat and simmer for about 30 minutes, with the lid on the top, until most of the liquid boils away.
- Remove the ribs from the pot and place in a roasting pan.
- Combine all the basting ingredients in a bowl and pour over the ribs, ensuring that they are completely covered.
- The ribs can now be either roasted or Bbq’d.
- If you are going to Bbq them, Bbq until golden brown on both sides. They can then be placed in a preheated oven at 280 Deg. F to keep warm. If you are going to roast them, roast for at least 1 hour at 350 Deg F. until brown, turning them after 30 minutes. You can then reduce the heat to 280 Deg F to keep warm.
This recipe looks awesome. Big question….can I boil the ribs a day ahead, and leave them in the marinade overnight before roasting?
This has become a family favourite. We have it on Rosh Hashana and my son has requested it this Friday night, for his birthday supper.
sounds delicious. will have to try soon.