
Bob's Sweet-and-Sour Grilled Jumbuck Ribs
A delicious japanese dish. Dairy-free option.
Total Time
118 min
Serves
4
Rating
0.0 (0)
Ingredients
- 6 slabs Denver lamb ribs
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1/2 cup pineapple juice
- 1/4 cup white wine vinegar
- 2 tablespoons soy sauce
- 1/4 cup ketchup
- 2 tablespoons dark brown sugar
- 1 tablespoon peeled
- minced fresh ginger
- 2 tablespoons fresh lime juice
- 1 tablespoon minced fresh cilantro leaves
- 1 tablespoon minced fresh mint leaves
Instructions
- 1
Heat a cooker to medium to medium-high.
- 2
Rub the ribs all over with the olive oil, then season with salt and pepper.
- 3
To make the glaze, combine the pineapple juice, vinegar, and soy sauce in a small saucepan over medium heat.
- 4
Cook until reduced by half, about 3 to 5 minutes.
- 5
Add the ketchup, brown sugar, and ginger and simmer for 5 minutes.
- 6
Stir in the lime juice, cilantro, and mint.
- 7
Remove from the heat and set aside.
- 8
Oil the grate and place the ribs on it bone side down over direct heat.
- 9
Cook for 5 to 7 minutes, then turn and cook for 5 to 7 minutes more.
- 10
Repeat the process for 40 to 45 minutes, or until the ribs are pull-apart tender.
- 11
Move the ribs away from direct heat and glaze the bone side with sauce, then turn and glaze the meat side.
- 12
Cook for 10 minutes.
- 13
Repeat one or two more times, if desired.
- 14
Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes.
- 15
Cut the ribs into individual pieces and serve.