• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Barbecued Lamb Ribs

Barbecued Lamb Ribs
Wednesday, 01 April 2009

Description

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

This recipe and others can be found in the following article:

Flypaper & Foie Gras
A Tale of Two Barbecue Restaurants 

By Rick Browne, PH.B. 

 

 

 

Ingredients

At a glance
Cuisine
American
Ingredient
Lamb
Cooking Method
Grill
Difficulty
Moderate
Heat Level
1
Meal/Course
Dinner
Main Course
Serves
4-6

1/2 cup onion, finely chopped

1 clove garlic, minced

1 tablespoon olive oil 

1/4 teaspoon dry oregano 

1/4 teaspoon ground cinnamon 

1/8 teaspoon cayenne pepper 

2 teaspoons brown sugar 

1 tablespoon prepared yellow mustard

1 tablespoon balsamic vinegar 

1/4 cup ketchup

2 tablespoons red wine

2 1/2 pounds lamb spareribs, fat trimmed

 

BBQ Lamb 

Methods/steps


In a 1- to 1½-quart pan over medium heat, cook the onion and garlic in oil, stirring often, until soft but not brown, 6-8 minutes. 


Mix in the oregano, cinnamon, cayenne, brown sugar, mustard, vinegar, ketchup, and wine. Stirring, bring to a boil on high heat and cook for 2 minutes. Let the mixture cool, cover and refrigerate up to 2 days.


Place the ribs on a grill 4-6-inches above a solid bed of medium-hot coals. Cook, turning the ribs once until they are browned on all sides, 15-17 minutes total for medium-rare. Watch carefully—since the meat is fatty you’ll need to turn or move it on grill to stop flare-ups. 


During the last five minutes generously brush sauce on both sides of the ribs; it should just begin to caramelize when you take them off the fire.


Remove ribs from the grill, slather on more sauce, then cut the ribs apart and serve them on a heated platter. Provide plenty of napkins.


 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.

buy cheap brand levitra, 1mg xanax, http://www.fiery-foods.com/levitra/levitra-cheapest/