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Spicy grilled lamb ribs recipe

Spicy grilled lamb ribs recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • BBQ lamb

Everyone loves meat, especially ribs, we have done an alternate way of making ribs instead of barbecuing – why not cook them on top of the stove and then grill them. Serve with potato wedges and a side salad.

11 people made this

IngredientsServes: 6

  • 2kg short lamb ribs
  • 6 garlic cloves, crushed
  • 1 (3cm) piece root ginger
  • 160ml honey
  • 4 tablespoons soft brown sugar
  • 125ml soy sauce
  • 4 red chillis, chopped, seeds removed
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • 190ml water
  • juice of 4 lemons, zest of 2

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Place the ribs in a saucepan and cover with cold water and bring to the boil. Reduce the heat and simmer for 5 minutes. Drain the water and clean the saucepan.
  2. Place ribs in the cleaned pot, mix the remaining ingredients together for marinade, and pour onto the ribs. Cover and simmer for about 10 minutes until the sauce thickens a bit and is sticky.
  3. Preheat the grill on 230 C / Gas 8 or highest temperature. Transfer the ribs on a baking tray and brush with thickened sticky marinade.
  4. Place on top rack of the oven and grill for 5-10 minutes – watching it very carefully to prevent them for burning. You can slightly open the oven door to keep an eye on the ribs as it can burn very quickly.

Tip

Find out more about Siba and her recipes on 'Cooking With Siba'- her new show on the Africa Channel (SKY 268)-

See it on my blog

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Spicy grilled lamb ribs recipe - Recipes

This barbecue grilled lamb ribs recipe is straight from the Abruzzo region of Italy, a region of mountains and Adriatic sea where it's not uncommon to see lamb or goat on the menu.

I've been fortunate enough to spend a lot of time in this area and I love the scenery, the people and most of all the food. This grilled lamb ribs recipe is your opportunity to bring that taste of rustic Italy straight to your table.

Whilst lamb ribs are anatomically like pork ribs this recipe is not for low and slow cooking. Lamb meat can be eaten pink and this is what this grilled lamb ribs recipe is designed to deliver. Don't expect "fall off the bone" texture, this is one to get your teeth into and act like a real carnivore.

Lamb ribs have a reasonably high fat content which when rendered will add great smoky flavour but at the same time you don't want too much fat otherwise the marinade is not going to be able to penetrate the meat. A marinade works only on the first 0.1mm from the surface of the meat so if there's a fat layer between the marinade and the meat then the marinade isn't going to have an effect.

This is a simple marinade that needs just an hour or so to tenderize the ribs and after that it's some gentle steady cooking over the grill to deliver something special.

Preparation Time:- 10 minutes
Marinade Time:- 2 hours
Cooking Time:- 40 minutes

Total Time:- 2 hours 50 minutes

Ingredients:-

  • 4 x lamb ribs (cut to 3oz portions)
  • 4 cloves crushed garlic
  • A handful of fresh rosemary
  • Lots of extra virgin olive oil
  • Juice of one lemon
  • Salt and pepper

Method:-

Cut away as much of the fat and any skin from the sides of ribs so that you expose a surface area of meat for the marinade to work on. Score the meat as well to ensure that the marinade has every opportunity to penetrate.

Lay the ribs in a flat non-metallic marinade bowl and sprinkle with the garlic, the rosemary, salt and pepper. Now give plenty of olive oil to coat the ribs and add the juice of the lemon. Cover and put to one side for an hour or so but don't refrigerate. Chilling will turn the olive oil cloudy and gelatinous, you need the marinade to be liquid rather than semi solid in order have the desired effect.

Whilst the lamb ribs are in the marinade you've got plenty of time to prepare the grilled potatoes and tzaziki.

Prepare your barbecue grill with medium heat so that you achieve a gentle cook. Place the ribs on the grill meat side down and cook for 10 minutes then turn them over and cook for the remaining 30 minutes. This technique will nicely brown the meat side and then allow gentle cooking as the bone of the ribs gives the meat some protection.

At regular intervals check the core temperature of the ribs with an instant read thermometer, dependent on how pink you like your grilled lamb ribs, look for the following temperatures:-

When cooked, transfer the ribs to a carving board and allow them to rest for 5 minutes before slicing between the bones. I like to serve on one big board and let everyone help themselves.

Considering where this grilled lamb ribs recipe originated it's got to be accompanied by a glass of Montepulciano d'Abruzzo!


Grilled Denver Lamb Ribs

Ingredients

For the rub:

  • ½ cup olive oil
  • salt, pepper to taste
  • ¼ cup curry spice OR make your own with the ingredients below
  • honey- to drizzle at the end- I used Bees Knees spicy honey from mixemade.com

Make your own curry:

  • ½ tbsp . cardamom
  • 1 tbsp turmeric
  • 2 tbsp cumin
  • 2 tbsp coriander
  • 1 tbsp dry mustard
  • 1 tsp chipotle powder (or your favorite pepper)
  • 1 tbsp smoked paprika

Instructions

Combine all ingredients until uniformly mixed. Next, prepare your ribs by removing the membrane on the underneath side. This can be done by using a butter knife and inserting it underneath the membrane.

Apply olive oil to the ribs and then generously coat them on both sides with the rub. Let them marinate the fridge for 30 minutes while you prepare your grill.

I used “Bees Knees” spicy honey to finish these ribs with a hint of sweet and spicy.

Prepare your grill for 350 degrees with a direct and indirect zone. Grill the lamb on indirect heat for 20 minutes each side, or until an internal read thermometer reads 140 degrees.

Grill the lamb for another 5 minutes (or until at 145 degrees internal temp), meaty side down, to obtain a nice char and caramelization on the grill.

Pull the ribs off and finish with a drizzle of honey to give that “gooey, finger licking good” effect and a hint of sweetness. Tent under foil for 10 minutes, then slice and serve.

Notes

This is a recipe I developed in collaboration with the American Lamb board.


Sticky, Spicy Lamb Ribs

Rated 5.0 out of 5 by 4 readers

An Original Recipe by Not Quite Nigella

  • 2 x 800g/28oz racks of lamb ribs (you may think that this is too many ribs for four people but they do shrink a lot)
  • 1/2 cup olive oil
  • 2 tablespoons sumac
  • 2 tablespoons ground cumin
  • 2 tablespoons Turkish red pepper
  • 1 tablespoon salt
  • A good grind of black pepper
  • 2 teaspoons smoked paprika
  • 2 cloves garlic, finely chopped
  • 3 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon tamarind paste
  • 1 lemon to serve

The membrane flap on the top left

Step 1 - Remove the membrane or flap from the bony side of the lamb ribs with a sharp knife.

Step 2 - Mix the olive oil, sumac, cumin, red pepper, salt, black pepper, paprika and garlic to form a paste and baste the lamb ribs on both sides. Allow to marinate for at least 1 hour.

Quote from Seinfeld: "Do women know about shrinkage?"

Step 3 - Preheat oven to 140C/ 284F. Cover the ribs with foil and roast for 2 hours. The ribs will shrink considerably. Allow to cool (if you have time, cool them completely). Cut into individual ribs-a lot of the fat will run out from these when you cut them. Don't be alarmed, lamb is fatty and at least the fat has run out right? )

The glaze on the ribs before baking

Step 4 - Place a rack on a lined baking tray and place the ribs onto the rack so that any excess fat can drain. Mix the brown sugar, fish sauce and tamarind paste together to form a glaze. Brush the glaze onto the meaty top of the ribs and bake at 180C/350F for 10-15 minutes until sticky. Serve with lemon with some roast potatoes.


Related Video

Have made this many times since the recipe was published and it's a family favorite. Used Thai Kitchens Peanut Sauce - you can buy it online. We don't eat lamb that often, but we use the sauce on chicken tenders for a great chicken sate - good with beef sate also.

Served this for Easter dinner. It won raves all around. With some slightly Asian side dishes it is a winner. A bonus is the ease of preparation.

Made this as written. No need for changes. Will do it again soon.

My husband doesn't like lamb so I substituted pork chops - wonderful!

Wow! What a great result for so little effort. I used President's Choice peanut sauce (a Canadian product)- fabulous. My daughter doesn't eat meat so I grilled some extra firm tofu with the sauce on it and she declared it excellent as well. Served with brown rice and assorted steamed vegetables. A great week night dinner, but I could have easily served this to company.

My husband raved about this dish, calling his lamb chops little pieces of gold. Would definitely make this for company. So easy to prepare!

This was fabulous! I was a bit concerned about thai flavors with lamb but YUM YUM! We'll be making this again - soon!

Wonderful! I made this recipe as written and served with grilled corn on the cob and "Golden Couscous", also from this site. This will be a regular summer grilling recipe for our family.

This was delicious and quick to prepare. I used a purchased gourmet peanut sauce as the base, and it was so good I practically licked my plate.

I served this dish to my family for the first time tonight, and we all loved it. I'll definitely make this again. I also made the peanut sauce, instead of perchasing a bottle from an Asian market. The sauce recipe I got from this site as well.

I left out the ginger b/c I don't care for it and I broiled the chops, it was too cold outside for the grill! I really liked the flavor. The sauce would be great on chicken as well.


Spicy BBQ Ribs Recipe

Need something spicy to keep you warm while grilling this Super Bowl? Nothing can beat some good ribs for the big game! But, sometimes they need to have a kick to warm you up. My Spicy BBQ Ribs recipe will sure get you fired up before the Super Bowl. Add some Cowboy Charcoal & apple wood chips and you will be set for your team to win!

These Spicy BBQ Ribs go great with a fresh beer in an iced glass along with some chips and dip! Just make sure to give yourself enough time to cook these as they take around 6-7 hours! The flavor is perfect though as they are sweet & spicy all at the same time. Make sure to invite your friends over and cheer your team to victory. So whether you’re an Eagles or a Patriots fan, you will all love these new Spicy BBQ Ribs!

Tips to Making These Spicy BBQ Ribs

There are not a lot of secrets to good ribs except time and attention to detail. With my Spicy BBQ Ribs, I recommend that you follow the 3-2-1 method. In this, you will smoke indirectly for 3 hours with just the base layer of seasoning. Next, you will pull the Spicy BBQ Ribs off the grill and wrap in tin foil. Add some apple juice inside the tin foil wrap to keep the ribs juicy. You will grill them for another 2 hours. Finally, you will pull them off and grill over the direct flame while dosing in BBQ Sauce. This will get the crust you are looking for! In the end you will have some juicy and delicious Spicy BBQ Ribs!

Peppers & Spicy Ribs Ready for the Super Bowl!


Vietnamese cooks love thin pork chops because the chops pick up seasonings quickly, cook fast, and taste great—perfect for a weeknight meal. Sold at many supermarkets, the skinny chops have either a curved rib bone or T-shaped bone. An edge of fat and marbling signal good flavor. You can marinate the pork many ways, but lemongrass is a signature Viet flavor.

The long, narrow cut from the underside of beef is equally flavorful and less expensive than rib-eye. It’s delicious grilled, as we’ve done here, then folded up in soft flatbread with a garlicky yogurt sauce.


Trimming The Fat Cap


Steps to Make It

Combine spices and mix with lime juice, chopped cilantro, yogurt until evenly blended.

Trim loose fat or meat from the rack of lamb and rinse in cold water.

Place 1/2 of yogurt/spice mixture in each of two zip-top bags. Place one rack of lamb in each back, the bone ends up. Turn to evenly coat the meat of the rack of lamb. Close zip-top bags and refrigerate for 6 to 4 hours.

Preheat grill. While this recipe is best on a charcoal grill, a gas grill also works. Remove rack of lamb from zip-top bag, wrap bones of a rack of lamb tightly with several layers of aluminum foil.

Place lamb on the medium-hot grill (around 350 F/175 C). After about 20 minutes gently turn the lamb over and continue grilling until done—about 15 more minutes.



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