Grilled lamb ribs, elevated with a simple spice rub and grilled to perfection over hot charcoal, promise an unforgettable dining experience. This recipe delivers tender, smoky ribs like you’ve never had before.
Sink your teeth into the most flavorful, juicy, tender ribs you have ever tasted. One bite of these grilled lamb ribs and everything you thought you knew about barbecue may change. First, there’s the smokey aroma from the outdoor grill, then the unique flavor and melt-in-your-mouth texture of the meat. This is one of those lamb recipes that’s going to become a staple in your adventurous diet.
Ingredients
- ▢ 3 lbs lamb ribs 1 rack lamb spare ribs
- ▢ 1 tbsp oil avocado or olive oil
- ▢ 1 1/2 tbsp salt
- ▢ 1/2 tsp pepper
- ▢ 1 tbsp za’atar spice blend or your favorite spice blend
- ▢ 1 tsp cumin
- ▢ 1 tbsp maple syrup to keep it low carb, we use Choczero syrup
Instructions
Prep the ribs
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Pat the ribs dry with a paper towel.
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Trim the fat, if needed, leaving a 1/4″ fat cap.
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Flip the ribs and remove the membrane running along the back of the rib bones.
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Flip the ribs and score the fat on the meaty side with shallow cuts to form a crosshatch pattern.
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Rub all sides of the lamb with a thin coat of the oil.
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Sprinkle all sides with a liberal coating of salt and a sprinkle of pepper and thne liberally coat the ribs in the za’atar seasoning and cumin.
Prep the grill
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Set up your charcoal grill for a two-zone fire. Allow the coals to heat up until they are covered in ash and carefully pour the hot coals on one side of the grill.
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Cover with the grill grate. Clean and oil the grill grates and close the lid to allow the grill to preheat to 350 – 400 degrees F.
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If you want to add smoking wood, add it now and allow the smoke to burn clear before adding the meat.
Grill the ribs
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When the grill is ready, add the ribs, bone side down to the hot side of the grill.
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As the fat renders, it will cause flare-ups, so we recommend a diffuser plate if your grill has one. Or set up your grill with a drip pan to catch the fat.
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Grill the lamb ribs for 25 to 35 minutes, rotating as needed to avoid flare-ups.
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Flip the ribs, fat side down, and close the lid, transferring the ribs to the cooler side of the grill (indirect heat) for around 20 to 25 minutes, or until the ribs reach 180-185 degrees F with an instant-read thermometer.
Rest and Serve
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Carefully transfer the grilled lamb ribs to a cutting board and tent with foil.
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Immedaitely brush with the maple syrup while the ribs rest.
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Let the ribs rest for 10 minutes before slicing the juicy ribs between the bones to serve.
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Garnish with a pinch of freshly minced parsley..
Nutrition
Serving: 1g | Calories: 578kcal | Carbohydrates: 1g | Protein: 68g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 225mg | Sodium: 2862mg | Potassium: 914mg | Fiber: 0.4g | Sugar: 0.02g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 7mg