Lamb spare ribs, Australian style

DobieDad

<p />Peter Lee in Queensland, Australia (posting as 'An Egg DownUnder'), offered his recipe for lamb ribs to Reichlen for his book, 'Ribs, Ribs, Outrageous Ribs' and it is a tropical stunner.[p]The rub includes brown sugar, sweet paprika, garlic and onion, all standards, and adds whole fennel and caraway seeds. The seeds end up toasted on the ribs and add lovely bursts of flavor. [p]But the real treat is the sauce. Peter directs me to find a ripe pineapple and slice it into 2 or three cups of chunks. Toss it all in a food processor and make a puree. Heat the result to boiling and add sweet Indonesian soy sauce and Australian Ginger Marmalade. Don't forget the dark rum, which for most of us would be Puerto Rican, but Bundaberg would be the rum Aussies use, made from Qld grown sugar cane.[p]The result is deeply flavorful and sweet, and when used as a glaze on the lamb ribs and on the table as a dipping sauce, just outstanding.[p]Thank you Peter. We'll do these lamb ribs again and again....[p]DD[p]

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DobieDad,
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DobieDad,
i came back to see if those ribs still looked good... they DO!