- 3 racks of lamb ribs
- 1 cup beef stock (optional)
- 1¾ teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1¾ teaspoon brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon dried chilli flakes
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried oregano leaves
- ¾ teaspoon garlic powder
- 2 tablespoons maple syrup
- 1 tablespoon rice wine vinegar
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.
- 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.
- Trim the lamb ribs as per the Trimming and Preparing Lamb Ribs Grill Skill.
- In a bowl, combine all the rub ingredients. Coat the lamb racks with the spice rub.
- 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.
- 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.
- 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.