South Louisiana BBQ sauce- 30g honey
- 1 tin crushed tomatoes
- 25g balsamic vinegar
- 1-2 tbsp Smokin South Louisiana seasoning
- 1-2 cups BBQ sauce (your choice)
"My kinda ranch" sauce- 1 cup sour cream
- 1 cup mayonnaise
- 2 tbsp finely chopped pickled cucumbers (optional)
- Salt and pepper
- 30ml pickle liquid
- ½ teaspoon minced garlic
- Dash Worcestershire sauce
- 3 drops tabasco or chilli sauce
- 1 tsp dried dill
- Pinch cayenne pepper
- 1 lemon juice
BBQ lamb ribs- 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)
| South Louisiana BBQ sauce- Place into a pot and cook down on a medium heat until it reaches a sauce consistency
"My kinda ranch" sauce- Whisk all of the ingredients together and let rest before serving.
BBQ lamb ribs- 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!
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