Sticky Barbecue Ribs with Waldorf Salad
Tender ribs are slathered in a sweet and sticky barbecue sauce and slow-cooked until juicy and fall-off-the-bone. Paired with a crisp, refreshing Waldorf salad, this meal balances rich barbecue flavor with bright crunch.
| Serving Size | 10 |
|---|---|
| Prep Time | 30 mins. |
| Marinate Time | 24 hrs. |
| Cook Time | 25 mins. |
Ingredients
- 10 x 4-point Australian lamb double ribs
- 4 ounces barbecue rub seasoning
- 1 teaspoon liquid smoke
- 1/4 cup vegetable oil
- 1 cup barbecue sauce
- 1/2 cup maple syrup
- 5 red apples, washed, finely sliced
- 3 sticks celery, thinly sliced
- 3 ounces walnut halves
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 lemon, juiced
- Salt and pepper, to taste
Preparation
- Preheat oven to 320°. Place lamb ribs on a shallow, non-metallic tray. Brush ribs with liquid smoke and dust with barbecue seasoning. Turn ribs and repeat with smoke and seasoning. Cover and refrigerate up to 24 hours.
- Place the ribs on a large baking tray. Combine ingredients for glaze and brush over ribs (set a small amount aside for serving). Bake in oven 25 minutes, turning and basting occasionally.
- Combine the Waldorf salad ingredients in a large bowl and toss well. Arrange salad and lamb ribs on individual serving plates. Drizzle with a little extra barbecue sauce and serve.
Sticky Barbecue Ribs with Waldorf Salad
Tender ribs are slathered in a sweet and sticky barbecue sauce and slow-cooked until juicy and fall-off-the-bone. Paired with a crisp, refreshing Waldorf salad, this meal balances rich barbecue flavor with bright crunch.
10
Prep: 30 mins.
Marinate: 24 hrs.
Cook: 25 mins.
Preparation
- Preheat oven to 320°. Place lamb ribs on a shallow, non-metallic tray. Brush ribs with liquid smoke and dust with barbecue seasoning. Turn ribs and repeat with smoke and seasoning. Cover and refrigerate up to 24 hours.
- Place the ribs on a large baking tray. Combine ingredients for glaze and brush over ribs (set a small amount aside for serving). Bake in oven 25 minutes, turning and basting occasionally.
- Combine the Waldorf salad ingredients in a large bowl and toss well. Arrange salad and lamb ribs on individual serving plates. Drizzle with a little extra barbecue sauce and serve.
Ingredients
- 10 x 4-point Australian lamb double ribs
- 4 ounces barbecue rub seasoning
- 1 teaspoon liquid smoke
- 1/4 cup vegetable oil
- 1 cup barbecue sauce
- 1/2 cup maple syrup
- 5 red apples, washed, finely sliced
- 3 sticks celery, thinly sliced
- 3 ounces walnut halves
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 lemon, juiced
- Salt and pepper, to taste
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