saucy lamb ribs

We have tried this recipe with bear, lamb and pork and it is just delicious! The pressure cooker is one of my favourite time saving tools in the kitchen. Ask Eva, these were amazing!

3 lbs lamb ribs cut into portions

1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dehydrated onion, powdered
1/4 teaspoon dehydrated garlic, powdered
1/4 teaspoon paprika

2 tablespoons olive oil
1 cup gluten-free beer (I use Bards Beer)
1 cup broth (I used chicken)

1 cup ketchup (I use Jamie Oliver's recipe)
1 cup raspberry jam
1/2 cup water
1/3 cup cider vinegar
1/4 cup brown sugar
1/4 cup cooking molasses
1 medium onion, chopped
2 garlic cloves
2 tsp mustard powder
Mix the rub and sprinkle it on the ribs. Heat the oil in your pressure cooker and sear the ribs in batches until they are browned. Pour the beer & broth in the pressure cooker and bring to a boil. Place the ribs in the pot, not going over the recommended maximum fill line. Close the cooker and put it on high heat until the control jiggles, then reduce the heat to a gentle rock and cook 35 minutes. 
Meanwhile, in a medium saucepan, put all the BBQ sauce ingredients together and bring to boil, stirring constantly. Reduce heat and simmer 15 minutes. Put the sauce through a food mill or colander to mush the onions & garlic and to take out some of the raspberry seeds. 
When the ribs have cooked 35 minutes, let the pressure cooker depressurize and add the BBQ sauce. 
Slow simmer 15 - 20 minutes. 
Serve the ribs with the sauce on the side. 

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