Servings: 4 to 6
This recipe won Best Lamb Ribs and overall Grand Championship at the Meatopia Bare Bones BBQ Contest at the Eat Real Festival in Oakland, California, in 2012. The seasoning paste and sauce do nothing to mask the great flavor of lamb; they only help to enhance and celebrate this bold meat.
Any extra sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
A recipe so good I created an account just to say so. I never did lamb ribs before, and was a bit nervous. I changed the sauce around a little to use some of my homemade ghost pepper powder for a slight kick. I am going to dial back the salt in everything next time though. Perhaps my rack of ribs was a bit smaller or something, but definitely came out too salty, and I generally like a lot of salt. I can't flaw this awesome recipe because of salt though.
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