Louisiana BBQ Lamb Ribs are slow-cooked until tender, then glazed with a homemade BBQ sauce. Finished hot for caramelisation, these ribs are rich, sticky and packed with bold flavour.
South Louisiana BBQ sauce
Ingredients
30g honey
1 tin crushed tomatoes
25g balsamic vinegar
1-2 tbsp Smokin South Louisiana seasoning
1-2 cups BBQ sauce (your choice)
Method
Place into a pot and cook down on a medium heat until it reaches a sauce consistency
Whisk all of the ingredients together and let rest before serving.
BBQ lamb ribs
Ingredients
1 x Lamb ribs 400-700g each also known as the Denver cut ribs
Extra Virgin olive oil
Smokin South Louisiana seasoning
BBQ sauce (made in part one of the recipe)
Method
Lightly oil your lamb ribs and sprinkle the Louisiana seaoning all over on both sides.
Set your BBQ or smoker to around 105c.
Place the ribs bone side down and cook for 20 minutes, increase the temperature to 175c and cook for a further 30 minutes (if using a direct BBQ make sure you are offsetting the ribs).
Turn the ribs over to the fat side and cook for 20 minutes.
Turn the ribs over and glaze the meat/fat side with the bbq sauce (made earlier), cook for further 15 minutes and repeat 2 more times.
Take out of the BBQ and let sit for 5 minutes then carve. Serve with the Ranch sauce and Enjoy!
