BBQ Lamb Ribs

  • 1/3 cup vegetable oil
  • 2 garlic cloves, minced
  • 2 tablespoons pure chile powder (preferably ancho)
  • 2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne
  • 1 teaspoons salt
  • 3 to 3 1/4 lb ribs (2 racks)
  • 1/3 cup orange marmalade or jelly (I used red currant jelly)
  • 1/4 cup red-wine vinegar (I used white wine)
  1. Stir together oil, garlic, chile powder, cumin, pepper, 1/2 teaspoon cayenne, and salt in a small bowl. Pat lamb dry and rub all over with spice mixture. Transfer lamb to a large resealable plastic bag and seal bag, pressing out excess air. Marinate lamb, chilled, at least 8 hours or overnight.
  2. About 1 hour before you're ready to cook, remove the ribs from the fridge and allow to come to room temperature. 
  3. Put oven rack in middle position and preheat oven to 350°F. 
  4. Transfer lamb to a 17- by 12-inch heavy shallow baking pan and cover pan tightly with foil, then bake 1 1/4 hours. 
  5. Meanwhile, stir together marmalade, vinegar, and remaining 1/2 teaspoon cayenne and 1/2 teaspoon salt in a 1-quart heavy saucepan and bring to a simmer, stirring occasionally. 
  6. Discard foil from lamb and carefully pour off and discard fat from pan. Brush lamb with some of marmalade glaze and roast, basting every 10 minutes (use all of glaze) and turning racks over every 20 minutes, until browned and tender, about 1 hour. 
  7. Cut racks into individual ribs. 

Original recipe

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