Barbecued Lamb Ribs

Barbecued Lamb Ribs


Ant Power of Pilgrim Restaurant divulges how to barbecue the perfect slow-cooked lamb ribs


“Who doesn’t love barbecued ribs? Slow cooked over flames with tender, succulent meat falling from the bone – talk about edible heaven. 

Pork and beef ribs are the usual suspects, but lamb ribs are quite often cheaper than those other ribs, equally delicious and will be a show-stopper at any backyard fiesta. Ask your butcher for lamb ribs because you won’t find them at your supermarket. Lastly, serve it with crispy, ice-cold Estrella Galicia World Lager beer for a thirst-quenching finish.”

Serves 4

Ingredients
• 2 lamb rib racks
• 100ml olive oil
• 4 cloves of garlic, peeled and chopped 6 sprigs of rosemary
• 1tbsp. Spanish smoked paprika
• 1tbsp. ground cumin
• zest of 1 lemon
• Sea salt flakes, for cooking
• 1/2 cup white wine vinegar, for spritzing 1 cup water, for spritzing

Method
1 Pick the leaves of 2 sprigs of rosemary and mix together with the garlic, spices, lemon zest and olive oil and slather this marinade all over the ribs.
2 Place in a dish in the fridge for a few hours to marinate, ideally overnight.
3 Remove the ribs from the fridge an hour before you want to start cooking and allow them to warm up to room temperature.
4 Light your barbecue, keeping the lid closed so it heats up faster. Tie together the remaining rosemary sprigs to use as a basting brush during the cooking process and mix together the vinegar and water in a small bowl.
5 When you are ready to cook, lightly oil the ribs and season liberally with sea salt. Sear the ribs on a smoking hot grill for 3-5 minutes on each side, taking care not to et them burn.
6 Close the lid of the barbecue, turn the heat down to its lowest heat setting (If your barbecue has a temperature gauge then aim to keep the barbecue around 120 degrees) and cook for about 1.5 hours, basting the ribs ever 15 minutes or so with the rosemary sprigs and spritz.
7 Once the meat is tender and the bones pull apart with ease, carefully remove the ribs from the grill and wrap in foil and allow to rest for 20 – 30 minutes.
8 To serve, remove from the foil and using a sharp knife, slice between each rib.
9 Serve with crispy, ice-cold Estrella Galicia World Lager beer and a lot of paper napkins, things are about to get messy.

Recipe courtesy of Ant Power, co-founder of pilgrimrestaurant.com

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