BBQ Lamb Ribs
- prep time20 min
- total time 115 min
- serves 4
Courtesy of Chef Chris Whittaker of Forage.
2 lb(s) lamb breast ribs
1 Tbsp salt
1 tsp black pepper
2 Tbsp grapeseed oil
4 ounce dice mirepoix (a mixture of 2 parts chopped onion to 1 part each chopped carrot and celery)
2 Tbsp tomato paste
2 cup craft beer
2 bay leaves
1 pinch dried thymeBBQ Sauce
1 Tbsp ground cumin
1 Tbsp ground coriander
1 tsp chili flakes
½ cup brown sugar
1 cup ketchup (at forage, we use our own housemade ketchup)
6 Tbsp red wine vinegar
1. Season the ribs with salt and pepper. Heat the oil over medium-high heat until it starts to simmer. Place the ribs carefully in the oil and sear until deep brown on all sides. Reserve the ribs.
2. Add the mirepoix to the pan and cook, stirring from time to time, until golden brown. Add the tomato paste and cook until it turns a deeper colour and gives off a sweet aroma, about one minute.
3. Add the beer to the pan, stirring to release any drippings. Return the short ribs to the pan along with any juices they may have released.
4. Bring to a gentle simmer over medium-low heat. Cover the pot and transfer it to a 275°F oven. Braise the ribs for 45 minutes. Add the bay leaves and thyme and degrease the liquid if necessary. Finish braising the ribs until fork-tender, about 45 minutes. Transfer to another holding container and moisten with some of the cooking liquid. Keep the ribs warm while finishing the sauce.BBQ Sauce
1. Continue to simmer the cooking liquid from the lamb ribs until it has a good flavour and consistency. Skim thoroughly to degrease the sauce. Adjust seasoning with salt and pepper and strain.
2. Add the above ingredients to the sauce. Cook sauce for 5 minutes on medium heat.
3. Lamb ribs can now be grilled on barbeque and glazed with sauce for 30 minutes on medium low heat. Continuously baste with the sauce during this process. Smoking chips can be added to your BBQ during this process for increased flavour.