Gingered Lamb Spare Ribs: Food Tuesday

FOOD TUESDAY

Hello my name is Judy L and I’m an impulse buyer.  When standing on line at the 7-Eleven picking up my banana and LA Times (Thursdays and Fridays only for the suduko), if I see a Star Scroll display I’ve got to buy one, okay maybe one for everyone.  If Star Scrolls aren’t around, and the jackpot for the lottery is over 25 million, I buy one.  If I’m cruising the meat counter in a grocery store and I see something that I’ve never seen before, I buy it.

 Hence my recent purchase of lamb spare ribs.  Not just any lamb spare ribs, but individually cut ribs.  You can always get a whole rack of lamb spare ribs but individually sliced ones, never.  Actually, I’ve never seen these or racks of lamb spare ribs before, so of course I jumped.

Mz. Riz and I love lamb so why not ribs.  Of course the recipes for lamb spare ribs are sparse so a bit of improv or, if I could be so bold to say, kitchen alchemy was needed.  Thank god I captured the ingredients on film or this recipe won’t be so accurate.  The result was wonderful.  Mz. Riz asked why I made so much, yet in the end there weren’t any left.

• 8 cloves garlic
• 2 inch cube of ginger
• 1 Thai chili (add another if you really want it hot, half if you want less zing)
• ½ cup balsamic vinegar
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• 2 racks of lamb spare ribs, whole or individually slice

1. Add first six ingredients into a blender and puree until smooth.
2. Place ribs in resealable plastic bag and pour marinade into bag.  Distribute marinade. Place into refrigerator for 4 hours, overnight is best.
3. Heat oven to 325.  I wanted to cook them low and slow.
4. Place ribs on sheet pan.  Salt and pepper ribs.  Roast for about 1 to 1 1/2 hours.