Marinaded Lamb Ribs

Ingredients

• 1.lamb ribs
• 2.1 teaspoon thyme
• 3.1 teaspoon oregano
• 4.1 teaspoon rosemary
• 5.1 teaspoon marjoram
• 6.1 teaspoon salt, for stage 1
• 7.1 onion, spiked with cloves
• 8.4 teaspoon dry mustard
• 9.Worcestershire sauce, sufficient to make a paste with mustard
• 10.0.5 teaspoon salt, for stage 2 sauce
• 11.black pepper
• 12.2 cup tomato sauce, or tomato juice
• 13.1 teaspoon Tabasco sauce

Method

1. 1.STAGE 1: Place the ribs in a pot with lightly salted water to cover.
2. 2.Bring to the boil and simmer for 15 minutes.
3. 3.Throw off this water.
4. 4.Add fresh water and all the Stage 1 ingredients (thyme, origanum, rosemary, marjoram, salt and spiked onion) to the ribs in the pot.
5. 5.Simmer for ½ hour.
6. 6.Throw off the water again. This boiling of the meat defats the ribs to a certain degree.
7. 7.STAGE 2: Place the ribs in a roasting pan.
8. 8.Mix the mustard, salt and pepper with sufficient Worcestershire sauce to make a paste.
9. 9.Mix in the tomato sauce and Tabasco sauce and add to the paste.
10. 10.Pour over the ribs.
11. 11.Bake in a moderate oven.
12. 12.Cover for the first hour and then continue baking until the ribs are tender.
13. 13.Add a little water from time to time and baste often.

Notes

• It is better to prepare this dish ahead of time. Refrigerate and then remove any excess fat. Reheat to serve.
• 'Tobasco' in original — this is Tabasco sauce.
• 'Origanum' is the South African/British spelling of oregano.
• Moderate oven is approximately 160–180°C (325–350°F).