Dry Rubbed And Roasted Lamb Ribs
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Kosher Salt2 tbsps
Whole Black Peppercorns1 tsp
Paprika1 cup
Dried Sage1 cup
Dried Thyme3 tbsps
Granulated Garlic3 tbsps
Onion Powder3 tbsps
Sugar1 tbsp
Bay Leaf (dried powder)2 large
Sweet Onion (sliced)2 cup
Red Wine Vinegar1.5 cups
Chicken Stock (low-sodium)1 cup
Dried Apricot2 cloves
Garlic (peeled)1 tsp
Ground Cumin1 pinch
Crushed Red Pepper1 cup
Extra-Virgin Olive OilDirections:
1
For the cure: Combine the salt and pepper in a bowl
2
Generously cover the ribs with the cure
3
Place the ribs, uncovered, on a rack set in a baking pan or a tray
4
Marinate for 24 hours in the refrigerator
5
Rinse the ribs well under cold water, and pat dry thoroughly
6
For the dry rub: Toast the peppercorns and fennel seeds in a dry saute pan until fragrant, 2 to 3 minutes
7
Using a mortar and pestle or spice grinder, grind the toasted spices
8
Combine the ground peppercorns and fennel seeds with the paprika, dried sage, dried thyme, granulated garlic, onion powder, sugar and bay leaf powder in a bowl, stirring to combine thoroughly
9
Preheat the oven to 275 degrees F
10
Line a baking sheet with foil and scatter the onions on the foil
11
Sprinkle the dry rub liberally over both sides of the ribs and place them, bone-side down, on top of the onions to prevent sticking
12
Add the vinegar to the pan and sprinkle the fresh thyme leaves over the ribs
13
Top with another piece of foil and crimp the edges together with the bottom piece of foil to create a large foil pouch
14
Roast until the ribs are tender and the meat has shrunk back from the bone, approximately 1 1/2 hours
15
Pour the pan juices through a strainer to remove the onions
16
Skim the fat and simmer the juices with the chicken stock in a saucepan over high heat until reduced by half
17
Cut the lamb racks into double rib portions, drizzle lightly with olive oil and sprinkle with a little salt
18
Crisp the exterior of the ribs on a hot grill or under a broiler for 5 minutes (meat-side only), basting occasionally with the reduced pan juices
19
Serve drizzled with the apricot mint chimichurri
20
Place the apricots and 1 teaspoon honey in a heat-proof bowl and cover with boiling water
21
Soak the apricots for 10 minutes to plump
22
Remove the apricots from the hot water and roughly chop
23
In a food processor, combine the mint, parsley, cilantro, vinegar, lemon zest and juice, garlic, adobo sauce, cumin, paprika, salt, black pepper, red pepper, remaining tablespoon honey and olive oil and pulse until finely chopped
24
Add the rehydrated apricots and pulse until the consistency resembles a thick chunky sauce
25
Cover and store in the refrigerator to allow flavors to come together and serve with grilled meats