Curried Denver Lamb Ribs

These smoky, savory ribs get lots of flavor from a dry rub made with blended curry spices. If you don’t have curry...
Contributor

Robyn Lindars

These smoky, savory ribs get lots of flavor from a dry rub made with blended curry spices. If you don’t have curry at home, make your own version by combining cardamom, turmeric, cumin, coriander, dry mustard, and chipotle pepper.

Notes

Make your own curry by combining:
½ tbsp. cardamom
1 tbsp turmeric
2 tbsp cumin
2 tbsp coriander
1 tbsp dry mustard
1 tsp chipotle powder (or your favorite pepper)

 

Ingredients

  • ¼  Cup  curry spice
  • 1  Tablespoon  smoked paprika
  • 1  Teaspoon  salt
  • 1  Tablespoon  pepper
  • ½  Cup  olive oil
  • racks Denver lamb spare ribs

Directions

Combine all of the ingredients (except for the ribs) until uniformly mixed. Then, prepare the ribs by removing the membrane from underneath. This can be done by inserting a butter knife under the membrane.

Apply olive oil to the ribs and then generously coat them on both sides with the rub. Let them marinate the refrigerator for 30 minutes while you prepare your grill.

Prepare your grill for 350-degree F cooking with both a direct and indirect cooking zone. Grill the lamb on indirect heat for 20 minutes per side, or until an internal read thermometer reads 140 degrees F.

Grill the lamb for another 5 minutes (or until the ribs reach 145 degrees F), meaty side down, to obtain a nice char and caramelization.

Take the ribs off the grill and finish them with a drizzle of honey to give that “gooey, finger licking good” effect and a hint of sweetness. Place the ribs under an aluminum foil tent for 10 minutes, before slicing and serving. 

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.