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Jerk Barbecue Lamb Riblets


  • Mortar & pestle


  • Shepherd Song Farm Lamb Riblets
  • 1 oz grape seed oil
  • 1 red onion
  • 1 orange for juice and zest
  • 1 cup soy sauce
  • 1 cup molasses
  • 1 cup pineapple juice
  • 8 oz scallions
  • 2 habenero chili peppers or  jalapenos
  • 3 Tablespoons allspice berries
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 oz chopped parsley
  • 3 carrots
  • ¼ purple cabbage head
  • 1 Tablespoon vinegar
  • 2 oz mayo
  • 1 oz powder sugar


Lamb Riblets

  • Place the lamb ribs in a small stock pot, cover with water and slowly simmer for a few hours.
  • Be sure there is enough liquid so the ribs do not touch the air.
  • Once tender, remove from pot, drain and reserve

Barbecue Sauce and Salad

    Barbecue Sauce

    • Dice red onion and slice garlic, scallions, and mince peppers.
    • Heat large stock pot and add oil and add onions, garlic, peppers & scallions.
    • Reserve 1 Tablespoon of each ingredient for garnish.
    • Once lightly colored (approximately 3 minutes) add spices.
    • Deglaze with pineapple juice and cook for 1 minute, then add molasses, soy sauce and chopped herbs.
    • Reduce by 1/4 and reserve.


    • Thinly slice carrots and cabbage and add vinegar, mayo, and sugar. Toss well, then serve.

    Finish and Serve

    • Note: ribs are already fully cooked and only need to be crisped and browned on the grill. You can also warm them in an oven.
    • Oil the ribs lightly, then grill at medium heat on each sides for 1 minute.
    • Baste with barbecue sauce and remove from heat once sticky.
    • Be careful to keep the ribs away from direct heat once coated with the sauce as they will burn.
    • Garnish with left over sauce, onions, peppers, and herbs. Serve with coleslaw.