Denver Lamb Ribs, or Lamb Spare ribs, are an excellent alternative to pork or beef ribs the next time you are in the mood for ribs. They have a rich flavor that is complimented by the curry rub, which is finished with a drizzle of honey for a mildly sweet finish. I used the grill-roast method which involves roasting the ribs on indirect heat and then finishing on direct at the end to get nice char marks and caramelization. The entire cooking process takes less than an hour which is the fastest cooking rib recipe I have in my repertoire!
- 2 racks Denver lamb spare ribs
For the rub:
- ½ cup olive oil
- salt, pepper to taste
- ¼ cup curry spice OR make your own with the ingredients below
- honey- to drizzle at the end- I used Bees Knees spicy honey from mixemade.com
Make your own curry:
- ½ tbsp. cardamom
- 1 tbsp turmeric
- 2 tbsp cumin
- 2 tbsp coriander
- 1 tbsp dry mustard
- 1 tsp chipotle powder (or your favorite pepper)
- 1 tbsp smoked paprika
Combine all ingredients until uniformly mixed. Next, prepare your ribs by removing the membrane on the underneath side. This can be done by using a butter knife and inserting it underneath the membrane.
Apply olive oil to the ribs and then generously coat them on both sides with the rub. Let them marinate the fridge for 30 minutes while you prepare your grill.
Prepare your grill for 350 degrees with a direct and indirect zone. Grill the lamb on indirect heat for 20 minutes each side, or until an internal read thermometer reads 140 degrees.
Grill the lamb for another 5 minutes (or until at 145 degrees internal temp), meaty side down, to obtain a nice char and caramelization on the grill.
Pull the ribs off and finish with a drizzle of honey to give that “gooey, finger licking good” effect and a hint of sweetness. Tent under foil for 10 minutes, then slice and serve.
Note, this is a recipe I developed in collaboration with the American Lamb board.