Oven-Baked Lamb Ribs
Gluten-free, lactose-free, FODMAP friendly
It’s been a long time since I could eat pork, and when I spotted a pack of lamb ribs at the grocery store, I couldn’t resist. Since I keep several jars of Safe BBQ Sauce in my freezer, this method took some time but very little work. I bet it would be wonderful with pork ribs, too.
Serves two generously.
- 2 pounds lamb ribs
- 1 tsp salt
- Optional: 1 tsp garlic-infused olive oil
- 1 ½-2 cups Safe BBQ Sauce
- Place the ribs into a saucepan or soup pot and cover with water. Add salt and garlic-infused oil.
- Bring to a boil. Spend a few minutes skimming off the foamy scum that rises to the surface, then mostly cover the pot, turn down the heat, and let the ribs simmer for an hour.
- Remove ribs to a cutting board and let cool slightly. Strain the broth into jars and freeze it for later soup-making.
- Carefully cut off all the fat you can, without destroying the rib-rack’s integrity. Transfer the ribs to a baking dish, meaty side up. Pour BBQ sauce over them to cover thickly. Cover snugly with aluminum foil, and bake at 350 F for an hour.
- Remove foil and bake another half hour uncovered. This will concentrate the sauce wonderfully while the ribs finish tenderizing.
- Serve with a vegetable or two and plenty of napkins.