Juicy Aargau pasture-fed lamb spareribs with BBQ sauce
Ingredients for 2 people
1 kg lamb spareribs
2 tbsp olive oil
2 tbsp honey or maple syrup
2 tbsp soy sauce
2 tbsp ketchup
2 tbsp mayonnaise
1 tbsp mustard
3 tbsp Big Sam's Chueli Peeling Rub, also goes great with lamb (optional)
Preparation:
Prepare the marinade: In a bowl, mix olive oil, honey, soy sauce, ketchup, mayonnaise and a little mustard with Big Sam's Chueli Rub.
Marinate the spareribs: Place the lamb spareribs in a large freezer bag or a flat bowl and pour the marinade over them. Close the bag well or cover the bowl and marinate in the refrigerator for at least 2 hours, ideally overnight.
Prepare for roasting: Preheat the oven to 200 °C (fan oven 200 °C). Take the marinated spareribs out of the fridge and remove them from the marinade (set aside).
Baking: Cook the spareribs in the oven at 200 °C for 20 minutes covered with aluminum foil. Then remove the aluminum foil, coat the spareribs again with the marinade and bake for another 5-10 minutes until they are golden brown.
Serving: Take the lamb spareribs out of the oven and let them rest for a short while. Serve with baked potatoes and a spicy BBQ sauce.
Here is another simple recipe to go with it.
Ingredients:
300 g ketchup
100 ml apple cider vinegar
50 g brown sugar
2 tbsp honey
1 tbsp Worcestershire sauce
1 tsp mustard
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Preparation:
Mix: Put all ingredients in a medium-sized saucepan and mix well.
Heating: Heat the mixture over medium heat, stirring occasionally, until the sauce begins to simmer.
Simmer: Reduce the heat and simmer the sauce gently for about 15-20 minutes to allow the flavors to combine. Stir occasionally.
Seasoning: Taste the sauce and adjust to taste with salt, pepper or additional seasonings.
Allow to cool: Remove the sauce from the heat and allow to cool. It can be served warm or cold.
