Western lamb riblets

Yield: 6 Servings

Measure Ingredient
5.00 pounds Lamb riblets, cut into
1.00 \N Serving-size pieces
¼ cup Worcestershire sauce
¼ cup Finely chopped onion
¾ cup Chili sauce
1.00 \N Clove garlic, minced
½ cup Honey
½ teaspoon Crushed red pepper
½ cup Beer

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.

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