Oven-Baked Lamb Ribs

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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.

Ingredients

  • 2 pounds lamb ribs
  • 1 tsp salt
  • Optional: 1 tsp garlic-infused olive oil
  • 1 ½-2 cups Safe BBQ Sauce

Instructions

  1. Place the ribs into a saucepan or soup pot and cover with water. Add salt and garlic-infused oil.
  2. 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.
  3. Remove ribs to a cutting board and let cool slightly. Strain the broth into jars and freeze it for later soup-making.
  4. 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.
  5. Remove foil and bake another half hour uncovered. This will concentrate the sauce wonderfully while the ribs finish tenderizing.
  6. Serve with a vegetable or two and plenty of napkins.
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