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LAMB RIBS

By Steven Raichlen, 5-time James Beard Award-winner and Barbecue Hall of Famer

ON THE LAMB

LAMB RIBS.jpg

Pork and beef ribs grab most of the attention–and barbecue sauce!–but lamb ribs are fantastic smoked and grilled. Above, they are prepared Chinatown style, smoked over tea and apple wood, glazed with a hoisin-sesame oil-five spice barbecue sauce (recipe in Best Ribs Ever, page 78; the recipes mentioned below are in the same book). See more ideas below. How do YOU cook lamb ribs?

    • Tandoori-style (India): yogurt marinade with ginger, garlic, turmeric

 

    • Mechoui-style (Morocco): with a Berber spice paste of ginger, onion, cumin, cinnamon, and cardamom

 

    • Kalbi-style (Korea): with soy sauce, sesame oil, sugar, garlic, and Asian pear

 

    • Outback-style (Australia): with pineapple, rum, and ginger jam