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

Cook Time: 4 30

Servings:

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