Lamb ribs with barbecue sauce

Name: Lamb ribs with barbecue sauce
Prep time: 30 min
Cook time: 190 min
Total time: 220 min
Yield: 5
Cuisine: American
Ingredients: 2/3 cup BBQ sauce; 3 tablespoons honey or molasses; 1 tablespoon Smoked paprika; 1 teaspoon garlic powder; 1 teaspoon cumin; 1 tablespoon salt; 1.5 kg Ribs

Ribs cooked low and slow in foil until tender, then grilled with barbecue sauce until caramelized.

Cooking time: 3 hr 40 min
Hands-on time: 30 min
Free time: 2 hr
Difficulty: Medium
Cuisine: American
Calories: 710
Contains: Soy

Fall-off-the-bone ribs are made in two stages: slow, covered cooking until the meat shrinks back from the bone ends, then a fast grill that caramelizes the sauce. Before any of that, the silver membrane comes off the back, because it never softens.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Preheat the grillHeat the grill thoroughly, clean the grill grates, and grease them lightly before placing the food on it.

Ingredients

5people

Amounts follow the number of people

For the marinade

for the ribs

1.5 kg Ribs

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Equipment

Aluminum foil — The tight wrap is what tenderizes the ribs in the oven before grilling.
Baking tray — Big enough for the wrapped ribs at 160°.
Grill or oven grill — For the last stage: high heat once the foil comes off.

Method

Remove the silver membrane from the back of the ribs with the help of a knife and a kitchen paper towel.
8 min
You’ll know it’s ready when
The back of the ribs is bare, with the shiny membrane removed.
Tip: The membrane never softens and keeps the marinade out.
Rub the ribs well with the dry spices and salt, and leave them for an hour.
1 hrYou can walk away
You’ll know it’s ready when
The spices look damp on the surface.
Wrap the ribs tightly in aluminum foil and bake at 160° until tender.
2 hrYou can walk away
You’ll know it’s ready when
The meat has shrunk back from the bone ends and pulls apart when pressed.
Remove the foil, brush on the sauce, and grill over high heat or under the broiler.
12 min
You’ll know it’s ready when
The sauce has caramelized to a dark gloss.
Tip: Slow, covered cooking and then a quick grill — that is what makes ribs fall off the bone.
Leave it for ten minutes before cutting between the bones.
10 minYou can walk away
You’ll know it’s ready when
The meat falls apart without resistance.