Lamb Riblettes

By Cafe Diablo

5 lbs Lamb Riblettes

SAUCE:

2 Quart Beef Stock

1 6 oz can Chipotle

6 clove Garlic

2 ea Jalapeno, fresh

1 ea Habanero, fresh

1/2 cup Brown Sugar

1/2 cup Cider vinegar

1/2 cup Molasses

1/2 cup Rum, dark

2 Tbl Cumin

2 Tbl Ancho Paste or Dry Ancho Pepper

2 Tbl Beef Base

1 Quart Water

Method:

Blend all dry & paste ingredients in a deep roasting pan.  Add stock, water & rum with blended ingredients.  Bring to boil, taste, and add ribs.  Braise the ribs, completely covered in sauce, for two hours.  Then check for tenderness.  Cool slightly, and remove the ribs from the sauce.  Finish cooking the ribs on a char broiler for 2-3 minutes.  Mop with extra sauce.  Serve.

Notes:

This sause gets better with constant usage.

After each use: Strain the sauce into a baine marie or cylinder storage tub.  A layer of fat will worm on top, keeping it fresh for 7 days in the refrigerator.  When you use it again, just remove the fat, bring the sauce to a boil, adjust the seasoing & thickness.

Use caution when adding extra sugars because it becomes too sweet easily.  Add ribs, chicken, briskets, chops or anything else.