Lamb Belly Ribs 1kg – Sensational Slow Braised – Just Beautiful

£18.50

Lamb Belly Ribs – Coat in a Cumin Dip – Very Popular with Guests

How do you Cook Lamb Ribs with Cumin Seeds

Stir to combine. Dip and schmoosh the ribs, one by one, in this mixture, so that they are lightly coated on both sides; you may think this scant amount won’t be enough for all the ribs, but it is – just –

and you don’t want them wet, merely coloured by the liquid and with some seeds adhering to them.

The Best way to Cook Lamb Ribs

Lamb ribs don’t need to be done low and slow like other meat ribs, and the sweet sticky sauce here packs a punch. Read more about sharing. Put the ribs into a large saucepan and cover with water.

Description

Lamb Belly Ribs 1kg – Fantastic served at BBQ – Moorish

Lamb Belly Ribs – Coat in a Cumin Dip – Very Popular with Guests

How do you Cook Lamb Ribs with Cumin Seeds

Stir to combine. Dip and schmoosh the ribs, one by one, in this mixture, so that they are lightly coated on both sides; you may think this scant amount won’t be enough for all the lamb belly ribs, but it is – just – and you don’t want them wet, merely coloured by the liquid and with some seeds adhering to them.

Lamb Belly Ribs
Lamb Belly Ribs

The Best way to Cook Lamb Ribs

Lamb ribs don’t need to be done low and slow like other meat ribs, and the sweet sticky sauce here packs a punch. Read more about sharing. Put the ribs into a large saucepan and cover with water.

What makes Salt Meadow Lamb Spare Ribs so Special

Think of tender lamb spare ribs with an extra meaty slab of belly attached. You can cut the tapered end off and cook it separately, or season and braise the whole cut together. To serve, slice between the rib bones, and section the other end into boneless ribs. Read on for the succulent lamb belly recipe. What makes Salt Meadow Lamb special?

These lamb ribs are the easiest recipe to throw on the grill. They’re cooked low and slow over indirect heat then finished over a hot flame to get nice and crispy. Seasoned with a dry rub and then brushed with sauce, they’re packed with BBQ flavor.

There’s a new rib in town this summer and it’s not from a cow or a pig.

It’s juicy, succulent and in my opinion, way more flavorful: lamb ribs!

HOW TO MAKE GRILLED BBQ LAMB RIBS

These BBQ lamb ribs have two layers of BBQ flavor to them: a dry rub and a wet BBQ sauce.

The BBQ dry rub uses the following spices, all of which I’m sure you have in your spice cabinet: 

  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne

The first step is to score the fatty layer of the ribs. Then, the dry spice mixture gets rubbed all over the rack and set aside to sort of meld into the lamb while you heat up the grill.

SETTING UP INDIRECT HEAT ON A GRILL

The key to grilling lamb ribs is starting with an indirect heat system on your grill. Don’t worry, it’s way easier than it sounds.

Indirect heat means you simply light the burners on one side of the grill while placing the meat you’re cooking on the opposite side.

If you have a charcoal grill, you simply push all the hot coals to one side of the grill and use the other.

This enables the lamb to cook without a direct flame on it in a low and slow manner. It’s sort of similar to cooking these BBQ Lamb Ribs in the oven on a low heat before finishing them on the grill.

With my three burner grill, I lit one burner on the far side and kept the temperature at a constant 350°F while the lamb ribs cooked on the non-lit side.

HOW LONG DO I GRILL THE LAMB RIBS?

The ribs are grilled over the indirect heat for a total of 40 minutes, 20 minutes on each side.

It’s important to keep the grill closed as much as possible during this phase of the grilling so the temperature doesn’t fall too low.

Resist the urge to peek!

Once they’ve cooked for 20 minutes on each side, turn all the burners on to high heat and spread the ribs out evenly on the grill grates.

At this point, brush the lamb ribs with the wet BBQ sauce and grill for another 4-5 minutes on each side to get the outside nicely charred and crispy.

Keep a watchful eye on the ribs during this last phase of grilling as they can easily catch on fire over high heat.

And while you want a crispy, charred outside, a burnt one is no good!

WHAT DO I SERVE WITH BBQ LAMB RIBS?

When it comes to BBQ recipes, I like to go the opposite of traditional sides.

Most BBQ sides are heavy (think creamed corn, biscuits, beans, etc.) but I prefer serving these ribs with fresh, bright vegetables like the green beans shown here.

The contrast of the moist, juicy, decadent lamb ribs with the bright, lemony, snappy green beans is perfection to me.

I simply blanched these beans then threw them in an ice bath.

Once chilled, I tossed them with olive oil, lemon juice, salt and pepper and topped with some sliced almonds.

So easy and the perfect side dish to the ribs.

Additional information

Weight 1 kg