Western lamb riblets
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5.00 | pounds | Lamb riblets, cut into |
| 1.00 | Serving-size pieces | |
| ¼ | cup | Worcestershire sauce |
| ¼ | cup | Finely chopped onion |
| ¾ | cup | Chili sauce |
| 1.00 | Clove garlic, minced | |
| ½ | cup | Honey |
| ½ | teaspoon | Crushed red pepper |
| ½ | cup | Beer |
Directions
Trim excess fat from riblets. In saucepan, combine chili sauce, honey, beer, Worcestershire, onion, garlic and red pepper. On range-top, heat mixture to boiling. Reduce heat; simmer, covered, 10 minutes. Remove from heat; cool.
Place riblets in plastic bag; pour marinade over riblets. Close bag, set bag in large bowl. Marinate riblets in refrigerator about 2 hurs, turning bag occassionally to distribute marinade evenly.
Drain riblets; reserve marinade. Arrange medium-hot briquets around drip pan. Place riblets over drip pan. Cover grill and cook 45 minutes, turning riblets and brushing with marinade twice. Heat remaining marinade and serve with riblets.