Barbecued Lamb Ribs

Ingredients

• 1.2 kilogram lamb ribs, lean, cut into serving portions
• 2.0.5 cup brown sugar, 125 ml
• 3.425 gram tomato puree, canned; 16 oz
• 4.1 cup water, 250 ml
• 5.3 tablespoon vinegar, 45 ml
• 6.1 cup pineapple juice, 250 ml
• 7.4 tablespoon onion, grated; 60 ml
• 8.2 tablespoon Worcestershire sauce, 30 ml
• 9.1 teaspoon salt, 5 ml
• 10.1 teaspoon paprika, 5 ml
• 11.0.25 teaspoon cayenne pepper, 3 ml listed in original
• 12.0.5 teaspoon black pepper, 3 ml
• 13.425 gram pineapple chunks, canned; drained

Method

1. 1.Brown the ribs in hot oil.
2. 2.Season with some salt and pepper and drain on brown paper.
3. 3.Combine all the remaining ingredients except the pineapple chunks to make a sauce.
4. 4.Arrange the drained meat in a roasting pan.
5. 5.Pour over the sauce and bake covered in a moderate oven.
6. 6.Uncover an hour before done and add the drained pineapple chunks.
7. 7.Baste frequently and remove excess fat.
8. 8.Serve very hot with rice.

Notes

• Metric equivalents as listed in original: cayenne ¼ tsp listed alongside 3 ml (¼ tsp ≈ 1.25 ml; 3 ml ≈ ½ tsp — likely a typo in the original).