Tender Lamb Ribs

I made these today after picking up a package of lamb ribs that had been marked down.  They were very easy to make and came out to crawl for.  Most recipes for oven ribs call for boiling them first, but these cook quite nicely in a low temperature oven, with no pre-boiling.

 

About 1/2-3/4 pound of lamb ribs per person

Sauce enough to cover them in a dutch oven

 

Sauce recipe:

3/4 cup fat-free Greek yogurt

1 bunch shallots

1/4 cup lemon juice

1/4 cup white wine

1/4 cup BBQ sauce (not sweet)

1 T dried rosemary

2 T chopped garlic

salt and pepper to taste

 

Preheat oven to 250.  Wash and chop the shallots and the garlic.  Mix the yogurt, wine, lemon juice and BBQ sauce.  Lay the ribs out in a large Dutch oven, and spread the shallots and garlic over them.  Pour in the sauce, making sure to cover all parts of the meat.

 

Bake for 3-4 hours, until the meat falls off the bones easily.  Serve with steamed green beans.

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