Lamb Riblets Creole

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno. 


Heat Scale
Submit Recipe


Ingredients:

3 pounds American Lamb riblets, trimmed
1 large tomato, chopped
2 small serrano chiles, stemmed and sliced thin
1 medium onion, sliced
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
1 can (15 oz. ) tomato sauce
1/2 cup water
1 clove garlic, finely chopped
1 Tbsp. brown sugar, packed
1Tbsp. Worchestershire sauce
1 tsp. dried marjoram leaves, crushed
1 tsp. salt
1/2 tsp. red wine vinegar
1/2 tsp. pepper
1 tsp. dried basil leaves, crushed
1 tsp. dried thyme leaves, crushed
1 tsp. bay leaf, crushed

Instructions:

Place the riblets in 13″ x 9″ baking dish and bake at 325F for 30 minutes In a bowl combine the tomato, chiles, onion, bell pepper, celery, tomato sauce, water, garlic, brown sugar, Worcestershire sauce, marjoram, salt, red wine vinegar, pepper, basil, thyme and bay leaf. Stir together and set aside.

Remove the riblets from the oven and pour off the pan drippings. Pour the reserved sauce over the riblets and return the casserole dish to the oven. Continue baking at 325F for about 30 minutes.

Recipe adapted from a recipe by The American Lamb Board.