Ingredients for Ajeen Jerk Bbq Lamb Ribs
- 2 lbs lamb ribs
- 2 tsp red chili pepper flakes
- 2 garlic cloves, crushed
- 1 1/2 tsp fresh ginger, grated
- 1/2 large onion, chopped
- 2 tbsp olive oil
- 2 tbsp chopped fresh basil
- 1 tsp salt, 1/2 tsp black pepper
- 1 tsp fresh thyme
- 1 cup tomato ketchup
- 2 tbsp vegetable oil
- 1 tbsp hot sauce
- 6 tbsp brown sugar
- 2 tbsp fresh lemon juice
- 1 tbsp honey
- 2 tbsp soya sauce
- 1/2 cup pineapple juice
- 1 1/2 tbsp jamaican jerk spice
- 10 tbsp Ajeen Jerk Marinade
- 2 cups water
- 1 cup favorite BBQ sauce
- 1 tbsp lime juice
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How to Make Ajeen Jerk Bbq Lamb Ribs
- Pat 2 lbs lamb ribs dry with paper towels. Season generously with 1 tsp salt and 1/2 tsp black pepper.
- In a large bowl, combine the lamb ribs with 1/2 cup Ajeen Jerk Marinade (recipe below). Marinate for at least 1 hour, or preferably overnight in the refrigerator.
- In a large pot, bring the marinated lamb ribs to a boil with 2 cups of water. Reduce heat to low, cover, and simmer for 45 minutes, or until the ribs are fork-tender.
- While the ribs simmer, prepare the BBQ sauce: In a medium bowl, whisk together 1 cup of your favorite BBQ sauce, 1/4 cup brown sugar, 2 tbsp of Ajeen Jerk Marinade, and 1 tbsp of lime juice until the sugar is completely dissolved.
- Preheat your grill to medium-high heat or your oven to 375°F (190°C).
- Dip the cooked lamb ribs in the BBQ sauce, ensuring they are evenly coated.
- **Grill:** Place the ribs on the preheated grill and cook for 5-8 minutes per side, or until lightly browned and heated through. **Bake:** Place the ribs on an oven-safe baking sheet and bake for 15-20 minutes, basting with the remaining sauce halfway through.
- In a small saucepan, heat the remaining BBQ sauce over low heat for 5 minutes to thicken slightly. Serve the ribs with the extra sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
119g
Fat
139g
Carbs
11g
