Glazed Lamb Ribs

CuisineDifficultyBeginner

Yields3 Servings
Prep Time30 minsCook Time5 hrsTotal Time5 hrs 30 mins

It is important to cook lamb ribs low and slow. The meat will shrink from the bones, puffing up into soft, tender and very tasty meat. This savoury rub compliments lamb brilliantly while the slightly sweet glaze will leave you wanting more.

 3 racks of lamb ribs
 1 cup beef stock (optional)
RUB
 3 ¼ tsp sea salt
 1 tsp freshly ground black pepper
 1 tsp paprika
 3 ¼ tsp brown sugar
 1 tsp ground coriander
 1 tsp dried chilli flakes
 1 tsp dried rosemary leaves
 1 tsp dried oregano leaves
 ¾ tsp garlic powder
GLAZE:
 2 tbsp maple syrup
 1 tbsp rice wine vinegar
1

Prepare the barbecue for indirect cooking over very low heat (95°C to 130°C). If using a Weber Family Q barbecue, set up your barbecue with a convection tray and a trivet.

2

Trim the lamb ribs as per the Trimming and Preparing Lamb Ribs Grill Skill.

3

In a bowl, combine all the rub ingredients. Coat the lamb racks with the spice rub.

4

If using a charcoal barbecue, add a couple wood chunks of your choice to the fire (we used Weber Fire spice Cherry Wood Chunks). Once the barbecue has preheated (or if using a charcoal barbecue- once it also has started smoking) roast the lamb ribs over indirect very low heat for 4 to 5 hours, or until the meat feels very tender when you press on it (marshmallow texture). If desired, spritz the ribs every hour with beef stock in a spray bottle to help prevent the ribs from drying out.

5

In a small bowl, mix together the glaze ingredients. Using a basting brush, glaze the lamb ribs all over. Continue to roast over indirect very low heat for a further 30 minutes.

6

Once the ribs have cooked. Remove from the barbecue, wrap in aluminium foil and leave to rest for 30 minutes before slicing. Slice and serve.

Ingredients

 3 racks of lamb ribs
 1 cup beef stock (optional)
RUB
 3 ¼ tsp sea salt
 1 tsp freshly ground black pepper
 1 tsp paprika
 3 ¼ tsp brown sugar
 1 tsp ground coriander
 1 tsp dried chilli flakes
 1 tsp dried rosemary leaves
 1 tsp dried oregano leaves
 ¾ tsp garlic powder
GLAZE:
 2 tbsp maple syrup
 1 tbsp rice wine vinegar

Directions

1

Prepare the barbecue for indirect cooking over very low heat (95°C to 130°C). If using a Weber Family Q barbecue, set up your barbecue with a convection tray and a trivet.

2

Trim the lamb ribs as per the Trimming and Preparing Lamb Ribs Grill Skill.

3

In a bowl, combine all the rub ingredients. Coat the lamb racks with the spice rub.

4

If using a charcoal barbecue, add a couple wood chunks of your choice to the fire (we used Weber Fire spice Cherry Wood Chunks). Once the barbecue has preheated (or if using a charcoal barbecue- once it also has started smoking) roast the lamb ribs over indirect very low heat for 4 to 5 hours, or until the meat feels very tender when you press on it (marshmallow texture). If desired, spritz the ribs every hour with beef stock in a spray bottle to help prevent the ribs from drying out.

5

In a small bowl, mix together the glaze ingredients. Using a basting brush, glaze the lamb ribs all over. Continue to roast over indirect very low heat for a further 30 minutes.

6

Once the ribs have cooked. Remove from the barbecue, wrap in aluminium foil and leave to rest for 30 minutes before slicing. Slice and serve.

Glazed Lamb Ribs
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