1 L red wine vinegar
200 g sugar
10 g smoked paprika
1/4 bunch chopped parsley
1 garlic clove pureed
1 chilli finely chopped
6 portions of lamb ribs
Boil vinegar and sugar together till reduced (1/3 of the original volume).
Add all other ingredients while hot and let it cool to room temperature.
Marinate lamb overnight and cook on a char-grill for extra smokiness. Enjoy!
Recipe provided by BahBQ Brazilian Grill
Photo Credits: Cristiane Rubin