Slow-cooked lamb ribs in a versatile spice mix with a delicious homemade barbecue sauce

This is a wonderful recipe for Slow-cooked lamb ribs in a versatile spice mix with a delicious homemade barbecue sauce. I like to think it is gifting you three recipes that are all very versatile and special.

There are the slow-cooked lamb ribs (of course). They are rubbed all over first in a lovely & super versatile spice mix. I always make more of this spice mix as it is a gift that keeps giving. You can stir any extra through yoghurt to ‘posh up’ mealtimes. You can even use this same spice mix yoghurt to marinate & tenderise meats & other proteins. You could dip & roll your barbecue corn in it. You can enjoy it sprinkled on top of fish and roasted vegetables. Turn it into a wet rub by adding extra virgin olive oil and marinating everything. It really does make my world a better place.

Then there is this lovely easy homemade barbecue sauce. For these Slow-cooked lamb ribs in a versatile spice mix with a delicious homemade barbecue sauce, they have a couple of hours cooking first up in the spice mix alone, and then they are smothered in this smoky homemade barbecue sauce and cooked low and slow for a few hours more. Use this barbecue sauce for these slow-cooked lamb ribs, but anywhere and everywhere that your life would benefit from a lovely homemade sauce. For your barbecue dinners and lunches, on top of eggs, as a relish in your burger. You can use it to baste proteins and marinate them. Basting chicken wings in this homemade barbecue sauce is really something else.

This Slow-cooked lamb ribs in a versatile spice mix with a delicious homemade barbecue sauce recipe is just one of the recipes we teach in our Barbecue cooking class at Relish Mama. In this class, we cook these on the Primo charcoal grill for the first two hours.

They are cooked low and slow at 110oC. Once they are smothered in the homemade barbecue sauce and wrapped in foil, we transfer these to the gas barbecue (or indoor oven) at 110oC for another couple of hours. They could undoubtedly stay cooking in the Primo grill. Still, they have already reaped the benefit of the charcoal, and now they are nicely tucked up in their blanket of homemade barbecue sauce; the charcoal’s job is done. It also means we can turn the heat on the grill to enjoy other great recipes and pleasures from this class.

Now, if you don’t have a charcoal grill or barbecue, no problem. These slow-cooked lamb ribs are still excellent cooked in your barbecue or oven. Follow the recipe here using your chosen cooking source instead. You won’t be disappointed.

I hope you really enjoy this recipe for a three-for-one recipe. Slow-cooked lamb ribs in a versatile spice mix with a delicious homemade barbecue sauce. A hattrick in the cooking world.
I’d love to receive your comments below if you cook and enjoy this. It is always lovely to hear your thoughts and read your comments.

Nellie

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P.S. – If you would love to learn more about our cooking classes (including private classes and Corporate team-building events, check out our cooking classes information page this way. 

And, if you would love to learn more about our cooking club……please explore here RM Cooking Club.

Slow-cooked lamb ribs in a versatile spice mix with a delicious homemade barbecue sauce

Slow-cooked lamb ribs in a versatile spice mix with a delicious homemade barbecue

You can create this recipe using a charcoal barbecue or grill and also a gas barbecue or oven. These slow-cooked lamb ribs and the rub and the sauce are delicious and always a crowd pleaser.

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Course: Lunch, Dinner, barbecue

Cuisine: American, South American

Prep Time: 30 minutes minutes

Cook Time: 4 hours hours 30 minutes minutes

Servings: 6

Calories: 689kcal

Author: Nellie Kerrison | Relish Mama

Cost: 30

Equipment

• 1 Barbecue
• Frying pan to toast the spice mix
• Mortar and pestle or blender or spice grinder for the spice mix
• Saucepan for the homemade barbecue sauce

Ingredients

Spice Mix

• 1 heaped teaspoon toasted fennel seeds ground
• 1 level teaspoon toasted cumin seeds ground
• 1 level teaspoon smoked paprika
• 1 heaped teaspoon brown sugar
• 1 level teaspoon mild chilli powder
• 1 clove of garlic crushed
• ½ teaspoon allspice
• Sea salt
• Freshly ground black pepper

Homemade Barbecue Sauce

• 1 brown onion
• 3 cloves of garlic grated or finely chopped
• 300 ml tomato passata
• 60 ml Worcestershire sauce
• 60 ml red wine vinegar or apple cider vinegar
• ¼ cup brown sugar
• A good dash of tobasco
• 2 teaspoons of sweet smoked paprika
• A splash of bourbon optional

Ribs

• 2 racks lamb ribs sometimes called ‘riblets’ – 1.5 kg in total

Instructions

Method for Spice mix

• Toast the fennel and cumin seeds together in a dry frying pan. Toss the pan often. After a couple of minutes, they will be aromatic. Allow to cool. Blend the toasted seeds and all other ingredients together by using either a mortar and pestle or a spice grinder or a dedicated coffee grinder.

Method for the Homade Barbecue Sauce

• Heat oil in a saucepan over low - medium heat. Add the finely chopped brown onion and cook for five minutes, stirring often.
• Add the garlic and cook and stir for a further minute.
• Add all of the remaining ingredients. Stir to combine. Bring to a gentle boil and then lower the heat to a low. Cook for 15-20 minutes.
• You may like to add a gentle splash of bourbon – the choice is yours. Store in a jar in fridge for up to 3 weeks.
• *Omit theWorcestershire sauce & bourbon if you require a gluten free version of this sauce.

Method for the slow-cooked ribs

• Rub the spice mix all over the ribs on both sides. If time permits, allow to marinate overnight, covered in the fridge.
• Light a charcoal grill or smoker to 100o-110oC. You could use a gas barbecue also. If you use a gas barbecue or oven, you just won’t achieve the same smoky charcoal flavour, but my promise is these slow-cooked ribs will still be great.
• Smoke the ribs, meat side up (add some hickory or apple chunks if you fancy) & cook for 2 hours.
• Remove from the barbecue and place on top of a double layer of foil. Apply the homemade barbecue sauce all over. Wrap in the double layer of foil and return to the barbecue for 2 -2 ½ more hours.
• Rest for 10—15 minutes.
• Unwrap, split into individual ribs and serve with extra barbecue sauce.

Notes

Start this recipe the night before as the ribs will marinate in the rub overnight.

Nutrition

Calories: 689kcal | Carbohydrates: 17g | Protein: 25g | Fat: 57g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 126mg | Sodium: 495mg | Potassium: 639mg | Fiber: 2g | Sugar: 13g | Vitamin A: 653IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 4mg