Ingredients

• 4 pounds lamb ribs
• 0.5 cups lemon juice
• 3 tablespoons molasses
• 3 tablespoons white vinegar
• 2 tablespoons mustard
• 2 tablespoons ketchup
• 1 tablespoon ground cinnamon
• 1 tablespoon curry powder
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 onion , quartered
• 2 small tomatoes , quartered
• 2 small thin-skinned sweet peppers , cored and seeded
• 1 cup finely chopped parsley
• 9 cloves garlic , minced
• 1.5 teaspoons cayenne pepper

Instructions

1. 1 Wash ribs thoroughly. Soak in a large bowl of water, changing the water every 30 minutes, to remove excess fat, about 2 hours. Drain and pat dry with paper towels.
2. 2 Mix lemon juice, molasses, vinegar, mustard, ketchup, cinnamon, curry powder, cumin, salt, and pepper in a large, deep bowl.
3. 3 Combine onion, tomatoes, sweet peppers, parsley, garlic, and cayenne pepper in a food processor; pulse to form a paste.
4. 4 Stir onion paste into the lemon juice mixture in the bowl. Add lamb ribs; turn to coat. Cover with plastic wrap. Marinate in the refrigerator, at least 10 hours.
5. 5 Preheat oven to 300 degrees F (150 degrees C).
6. 6 Line a large baking sheet with aluminum foil and set a rack on top. Arrange ribs on the rack.
7. 7 Bake ribs in the preheated oven until fat has rendered and meat is tender, 1 1/2 to 2 hours. Cover ribs with aluminum foil and let rest for 5 minutes before serving.

Nutrition per serving