Tangy Barbecued Lamb Riblets

Tangy Barbecued Lamb Riblets


3 pounds American Lamb riblets, trimmed
1-1/4 cups prepared barbecue sauce
1/4 cup grape jelly
2 tablespoons lime or lemon juice
1 tablespoon brown sugar, packed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper


Cut lamb riblets into 2-rib pieces. Place riblets in large pot; cover with water. Bring to a boil. Reduce heat; simmer, covered, for 20 minutes.
Combine remaining ingredients in saucepan. Cook over medium heat until jelly is dissolved. Remove from heat.
When riblets are done, remove from saucepan; discard water. Pat dry with paper towels to remove excess water.
Grill ribs over medium-hot coals. Cook 4 inches over coals for 10 to 15 minutes, turning and basting frequently.

Image and recipe provided by American Lamb Board