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Elia Restaurant
9700 Collins Ave.
Bal Harbour, FL 33154
(305) 866-2727

Tunisian Lamb Spare Ribs
Chef Kris Wessel, formerly of Elia Restaurant – Bal Harbour, FL
Adapted by StarChefs

Yield: 4 Servings

Ingredients: Tunisian Lamb Spare Ribs On StarChefs

  • ¼ cup olive oil
  • 3 Spanish onions, chopped
  • 3 red bell peppers, chopped
  • 2 carrots, chopped
  • 8 cloves garlic
  • 4 tomatoes, quartered
  • 1 cup Worcestershire sauce
  • ½ cup black vinegar
  • ½ cup balsamic vinegar
  • 1 Tablespoon ground black pepper
  • 3 chopped Thai chilies
  • ½ cup orange juice
  • 2 Tablespoons salt
  • 1 teaspoon cumin
  • 1 teaspoon allspice
  • 3 pounds lamb spare ribs
Method:
Heat olive oil in a large sauté pan and gently sauté onions, peppers, carrots, garlic and tomatoes. Reduce heat, cover and simmer for 15 minutes. Add Worcestershire sauce, vinegars, and other seasonings and simmer for 45 minutes. Puree mixture with hand mixer and strain through large-hole strainer.

Preheat oven to 350°F. Place ribs in a large roasting pan and baste with some of the sauce. Roast ribs in oven, covered with foil, for 20 minutes. Reduce heat to 300°F. Flip ribs, baste, remove foil and roast for 30 minutes. Reduce heat to 275°F. Flip ribs again, baste and roast for about another 45 minutes, until meat is very tender. Allow ribs to cool slightly before serving.

Wine Pairing:
A fruity Zinfandel like the Christopher Creek 2002 Zinfandel Dry Creek Valley

 



Published: July 2004

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