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.