Next time you’re in the mood for ribs, try this Denver Lamb Ribs or Lamb Spare ribs as they are an excellent alternative to pork or beef ribs. They have a rich flavor that is complimented by the easy to make curry ruby and the lamb is finished with a drizzle of honey for a mildly sweet taste. Oh so yummy!
Prep: 40 mins
Cook: 45 mins
Yields: 6 Servings
12 racks American Lamb spare ribs
¼ cupcurry spice or Homemade Curry (recipe follows)
Salt and pepper, to taste
½ cupolive oil
Honey, for drizzling
CREAMY FETA-HORSERADISH SAUCE
½ cupcrème fraiche
2 oz.feta, crumbled
2 tbspbuttermilk (optional)
1 tspprepared horseradish
½ tspcracked black pepper
1 pinchsea salt
1Remove the membrane on the underneath side of the ribs by inserting a butter knife under the membrane. In a small bowl, combine curry, salt and pepper. Apply oil to ribs; generously coat them on both sides with curry rub. Refrigerate for 30 minutes.
2In a bowl, combine cumin, coriander, curry, mustard, paprika, cardamom and chipotle powder until uniformly mixed.
3Grill the lamb at 350°F on indirect heat for 20 minutes each side, or until a thermometer registers 140°F. Grill lamb meaty-side down on direct heat for another 5 minutes, or to an internal temperature of 145°F, to obtain a nice char and caramelization.
4Remove ribs from grill; finish with a drizzle of honey. Tent under foil for 10 minutes, then slice and serve.
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