Discover the delights of slow grilled lamb ribs, which makes it crispy on the edges that gets the extra sear. Served with some tangy sauce making the ribs irrepressibly tasty.

Garlic & Rosemary Grilled Lamb Ribs

INGREDIENTS:

2 x racks lamb ribs approximately 1.5 lb each

8 sprigs fresh Rosemary ,divided

4 garlic cloves, minced

4 tbsp olive oil

Salt & Pepper

Cilantro

INSTRUCTIONS:

1. Place the lamb racks on a large tray or dish, and season well with salt and pepper on both sides. Drizzle well with olive oil to coat, also on both sides.

2. Roughly chop 6 sprigs of Rosemary, setting the other two aside. Sprinkle the rosemary and garlic all over the racks, then cover them and place in the fridge overnight.

3. Prepare a grill for two-zone cooking. Take racks out of fridge, and brush off the majority of the chopped rosemary and garlic.

4. Place the lamb racks on the indirect side, and grill for 20 minutes, then flip and grill the other side for 20 minutes, have the lid closed for both cooks.

5. Stoke the coals then throw the remaining rosemary sprigs directly on them, they will create 2-3 minutes of great rosemary-scented smoke (if you're using gas, omit the burning rosemary and just turn the gas to highest setting). Immediately place the ribs over the direct heat, and sear for 4-6 minutes per side, until a nice char has developed.

6. Remove the racks from the grill, and place under foil to rest for 10 minutes.

7. Drizzle the ribs with tangy BBQ sauce with a dash of lime and cilantro.

Serve Hot!!!

Recipe for BBQ sauce

INGREDIENTS:

1 cup ketchup

3/4 cup brown sugar

1 small onion, finely chopped

1/4 cup teriyaki sauce

1/4 cup hot sauce

1 teaspoon liquid smoke flavoring

Directions: Stir ketchup, brown sugar, onion, teriyaki sauce, hot sauce, and liquid smoke together in a bowl until sauce is well combined. Transfer sauce to a jar and refrigerate until flavors blend, 8 hours to overnight. The secret’s out! Here’s the recipe for our classic barbecue sauce—revealed!!

Alternately, you can smoke the sauce with a piece of coal, Heat the coal until its red, put it in a metal bowl and place the bowl in the center of a plate, now pour the sauce in the plate, add a few drops of cooking oil & a piece of clove on the coal. Cover the sauce plate with a dish bowl and let it smoke for 5 minutes. Voila!! smoked sauce is ready.