Red Hot Ribs

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 2 racks of baby-back lamb ribs, rinsed,patted dry,and cut into 2 rib pieces
• salt & freshly ground black pepper
• lawry's seasoned salt
• garlic granules
• worcestershire sauce, and
• extra virgin olive oil, for rubbing ribs
• 2 -3 tablespoons extra virgin olive oil, as needed
• 2 large onions, slivered lengthwise (3-4 cups)
• 2 tablespoons minced garlic, more to taste
• 1/4 cup dijon mustard
• 1/4 cup fresh lemon juice, more to taste
• cider vinegar or balsamic vinegar, to adjust sauce tartness
• 2 tablespoons worcestershire sauce
• 1 -2 tablespoon hot sauce (preferably sriracha oriental hot sauce or cholula mexican hot sauce, or to taste)
• 2 -3 teaspoons chili powder
• 1 tablespoon brown sugar
• 1 (14 1/2 ounce) can beef broth

Recipe

• 1 generously season rib pieces on all sides with seasoned salt, granulated garlic, and salt and pepper to taste, and rub with worcestershire sauce and then with olive oil.
• 2 seal into a ziploc plastic bag, and marinate in refrigerator at least overnight and preferably 2 nights, turning and kneading regularly.
• 3 spray a 9"x13"x2" (or larger) casserole with nonstick spray, and preheat oven to 425 degrees f.
• 4 heat olive oil in a large skillet over medium-high heat, brown ribs well on all sides.
• 5 drain them, transfer them to the casserole meaty side down, and set them aside.
• 6 drain excess fat from pan or add more olive oil as needed to total about 2 tbsp.
• 7 reduce heat to medium, and add sliced onions.
• 8 stir to coat with oil, and saute until onions begin to soften.
• 9 add minced garlic, and continue to saute for another 3-4 minutes.
• 10 while onions cook, combine all remaining ingredients in a medium bowl, and whisk until smooth, and adjust seasonings, lemon juice, and vinegar to taste.
• 11 stir into the skillet with the onions, and continue cooking until the mixture boils.
• 12 spread the onion mixture over the ribs, moving the ribs around so some goes underneath.
• 13 cover with aluminum foil, place in the oven, and immediately reduce the oven temperature to 350 degrees f.
• 14 bake, covered, for 1 hour, remove foil, turn ribs meaty side up, pushing them back under the onions, and bake for 1 hour longer.
• 15 transfer ribs to a serving platter, leaving as much sauce as possible in the casserole, and tent ribs with foil.
• 16 let the sauce sit for a couple minutes, then blot the surface with paper towels to remove as much grease as possible.
• 17 taste, and adjust tartness and seasonings to taste.
• 18 spoon the sauce over the ribs, and serve immediately.
• 19 if desired, remove leftover meat from bones, and save with sauce for use in barbecue sandwiches.
• 20 serve with cabbage and daikon slaw.