5 lbs. 2 10 2 stalks 2 1 1 C. 2 6 3 3 sprigs as needed 3 C.
American Lamb ribs, trimmed Sweet onions, diced large Garlic cloves, peeled Celery, peeled, diced large Carrots, large round cuts Fennel bulb, chopped Dried shitake mushrooms Bay leaves Cloves Cinnamon sticks Rosemary Chicken broth Red chili barbecue sauce
In a stock pot, add lamb ribs, onions, garlic, celery, carrots, fennel, mushrooms, bay leaves, cloves, cinnamon and rosemary. Add broth to cover. Bring to a boil; reduce heat to a slow simmer. Cover with lid halfway; simmer for 1 hour, occasionally skimming off the top. Remove ribs; cool.
With a sharp knife, trim ribs of fat without letting ribs fall apart. Place ribs in a roasting pan; brush with barbecue sauce. Bake at 260°F for 2 hours, occasionally brushing with sauce. Bake at 375°F for 12 to 15 minutes to finish.
Chef’s Note: Serve Cooked Two Ways Barbecued American Lamb Ribs with a sweet cabbage slaw.