...also called lamb breast, are a first for me. I was in a grocery store and saw these and thought, "That's something new and different that I've never even see, much less eaten." The price was about $5.00/lb., but for something new to try, I grabbed a pack. It had 2 lamb spare ribs, about 4 lbs. total, and we like lamb so I thought that I could figure out a way to cook them. After some interwebbing, I found out that basically they can be cooked just like any other ribs or spare ribs. So here goes a first for me...
Here's the lineup for today. Lamb ribs, fresh cantaloupe, and cauliflower...
I removed the membrane on the bone side like most do on ribs. I was kind of surprised that there really wasn't much to it. I scored them and rubbed them with Dijon mustard for a binder. Some dry oregano, thyme, and rosemary and then some of my BBQ dry rub...
Next up was smoking on indirect heat with cherry being the wood of choice. I smoked them for about 1 1/2 hours and then wrapped...
Meanwhile, I've got the fresh cauliflower roasting. I seasoned with my usual EVOO, coarse salt and fresh ground pepper. While the cauliflower is roasting, I made a cheese sauce. 2-3 TBSP of unsalted butter are melted and the same amount of all purpose flour is added to cook...
Once the flour is cooked, it will smell nutty, I add 1/2 & 1/2 and stir to make kind of a white gravy. When it thickens, I add grated extra sharp cheddar cheese. Stir to combine and melt the cheese...
Now back to the ribs. They've been wrapped for about 45 minutes. I made a red BBQ sauce and added apple cider and red raspberry jelly and let it cook on medium low until thickened...
The ribs are unwrapped and then this sauce is brushed on. The ribs are cooked for maybe 15-20 minutes to set the sauce...
Corn has been boiled, cantaloupe is cut up, ribs have been cut between the bones, we're getting close...
Now we're ready...
We like lamb, but this was a first for me. I will definitely do these again, but maybe next time I won't wrap and see how that turns out. Any other suggestions are greatly appreciated...
Here's the lineup for today. Lamb ribs, fresh cantaloupe, and cauliflower...
I removed the membrane on the bone side like most do on ribs. I was kind of surprised that there really wasn't much to it. I scored them and rubbed them with Dijon mustard for a binder. Some dry oregano, thyme, and rosemary and then some of my BBQ dry rub...
Next up was smoking on indirect heat with cherry being the wood of choice. I smoked them for about 1 1/2 hours and then wrapped...
Meanwhile, I've got the fresh cauliflower roasting. I seasoned with my usual EVOO, coarse salt and fresh ground pepper. While the cauliflower is roasting, I made a cheese sauce. 2-3 TBSP of unsalted butter are melted and the same amount of all purpose flour is added to cook...
Once the flour is cooked, it will smell nutty, I add 1/2 & 1/2 and stir to make kind of a white gravy. When it thickens, I add grated extra sharp cheddar cheese. Stir to combine and melt the cheese...
Now back to the ribs. They've been wrapped for about 45 minutes. I made a red BBQ sauce and added apple cider and red raspberry jelly and let it cook on medium low until thickened...
The ribs are unwrapped and then this sauce is brushed on. The ribs are cooked for maybe 15-20 minutes to set the sauce...
Corn has been boiled, cantaloupe is cut up, ribs have been cut between the bones, we're getting close...
Now we're ready...
We like lamb, but this was a first for me. I will definitely do these again, but maybe next time I won't wrap and see how that turns out. Any other suggestions are greatly appreciated...