Ingredients Jump to Instructions ↓

  1. 1 1/4 cups balsamic vinegar (red) - divided use

  2. 3/4 cup olive oil

  3. 4 to 6 pounds California lamb spareribs Salt, as needed

  4. 3 tablespoons chopped garlic

  5. 3 tablespoons chopped, fresh rosemary

  6. 1/4 cup honey

Instructions Jump to Ingredients ↑

  1. Whisk together 3/4 cups vinegar and olive oil; brush over all sides of ribs. Season with salt. Rub both sides of ribs with garlic and rosemary. Cover tightly; marinate in the refrigerator at least 6 hours or up to 24. Thoroughly mix remaining 1/2 cups vinegar with honey; reserve. To cook, arrange ribs on a rack in a shallow roasting pan. Cook at 325°F (160°C) until meat is just tender, about 1 1/2 hours. (Ribs can be cooked in a covered barbecue grill.) To finish, frequently baste with reserved honey mixture until meat is very tender, about 20 minutes. Cut into 2 to 3 rib portions.


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