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Lamb Short ribs Baked

Lamb Short Ribs: Barbecued or Baked

Lamb Short ribs (also called Denver ribs) consists of multiple thin layers of meat, fat and bone. The fat keeps the meat moist during cooking, crisps the meat fibers and bases the meat. The bones add their own unique flavors hard to imitate any other way. Note: The following recipe has directions for  barbecuing or baking.

Lamb Riblets in Sauce

Lamb Riblets in Sauce

Lamb Riblets

Lamb Riblets

Ingredients

2 lbs of lamb short ribs (8 oz per serving)

1-2 teaspoon olive oil
1-2 cloves of garlic thinly sliced (optional)
1 sprig of fresh rosemary
1 teaspoon of your favorite steak seasoning
1 Tablespoon of Worcestershire sauce
1 lemon thinly sliced

Provides 4 generous servings.

Get Cooking

 

Lamb short ribs on grill

Barbecuing Method–low, indirect flame

(optional enhanced with wood smoke):

  • Remove ribs from the refrigerator about one hour before cooking so they can come to approximate room temperature.
  • Rub the meat all over with olive oil to help the spicing adhere to the surface and help the flavor penetrate .
  • Season ribs with salt and pepper.
  • Toss the lamb short ribs with Worcestershire sauce and steak seasoning.
  • Place 2 lemon slices per short rib section. Rub rosemary between your hands and sprinkle over rib sections.  Optional: add garlic slices.

If using charcoal: Set up the grill for indirect grilling and place a large drip pan in the center.

Optional: if enhancing with smoke place wood chips in the smoker box or wrap in foil and place on the burning coals.

  • Brush grill grate with oil. Arrange the ribs on the hot grate over the drip pan.
  • Cover the grill and slow cook the ribs for 1 hour. After 1 hour uncover the grill and turn the ribs. Add 10 to 12 fresh coals to each side and replenish smoke chips. Cover the grill and continue cooking the ribs until tender and done.

If using a gas grill: preheat the grill to medium.  Follow the steps above.

  • Cooking times for barbecue recipes can vary depending on your grill, the temperature outside, and the ribs you choose.
  • Ribs are done when internal temperature reaches 140°F as measured with a meat thermometer. Since the rib bones can make it difficult to obtain an accurate reading with a thermometer check the meat by gently pulling apart 2 rib bones. If the meat separates easily the ribs are tender and done. Do not overcook as the meat will lack texture.
  • Remove from grill and allow them to rest lightly covered for approximately 10 minutes so the juices can redistribute.

Note: If smoker box is not available wrap the chips in aluminum foil. There is no need to punch holes as the smoke will find its own way out.

Riblets slow cooking

Riblets slow cooking

Oven Method–minimal attention:

  • Preheat oven to 315°F degrees
  • Remove ribs from the refrigerator about one hour before cooking so they can come to approximate room temperature.
  • Rub the meat all over with olive oil to help the spicing adhere to the surface and help the flavor penetrate .
  • Season ribs with salt and pepper.
  • Toss the lamb short ribs with Worcestershire sauce and steak seasoning.
  • Place the lamb short ribs into a baking dish lined with non-stick foil or casserole pan. Rub rosemary between your hands and sprinkle over rib sections.  Optional: add garlic slices.
  • Cover with foil but leave a little space between the short ribs and the top.
  • Bake for 2 hours at 315°F degrees or until fork tender. Ribs will become more tender the longer they are cooked, but overcooked ribs tend to lack texture. Ribs are done when internal temperature reaches 140°F as measured with a meat thermometer. Since the rib bones can make it difficult to obtain an accurate reading with a thermometer check the meat by gently pulling apart 2 rib bones. If the meat separates easily the ribs are tender and done.
  • Remove from oven and allow them to rest lightly covered for approximately 10 minutes so the juices can redistribute.

 

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