Prepare you grill
Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 110°C (250°F).
what you need
what you need:
1.5 tablespoons Smokey Joe's Tuscan herbs
2 tablespoons extra virgin olive oil
1 1/2 teaspoons soy sauce
3 1/2 teaspoons salt
3 teaspoons paprika
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
3/4 teaspoon ground ginger
3 (2 1/2-pound) slabs lamb ribs
what to do for the seasoning paste:
Put Smokey Joe's Tuscan Herbs into a small bowl and add the oil, soy sauce, salt, paprika, black pepper, garlic powder and ginger.
Mix well until a paste forms.
Rosemary And Fig Barbecue Sauce:
1 1/2 cups port
3/4 cup black cherry juice
4 Black Mission figs
1 sprig rosemary
1 cup distilled white vinegar
3/4 cup plus
2 tablespoons Heinz ketchup
1 teaspoon honey
3/4 cup dark brown sugar
1 tablespoon chili powder
1 3/4 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
what to do for the barbecue sauce:
In a medium saucepan, combine the port, black cherry juice, figs and rosemary.
In a separate medium saucepan, combine the vinegar, ketchup, honey, brown sugar, chili powder, salt, black pepper and cayenne.Bring each pan to a boil over high heat.
Reduce the heat to medium and simmer both mixtures, stirring occasionally until each is reduced by half, about 30 minutes.
Remove the pans from the heat.Remove the figs and rosemary from the port mixture and discard.
Pour the port mixture into the vinegar mixture.Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Recipe makes approx 2 1/4 cups.
what to do with the lamb ribs
Apply the paste evenly to each lamb slab.
Put the lamb ribs over indirect heat, away from the coals, close the grill lid, and cook the ribs until they are dark brown and tender, about 3 hours 30 minutes.
Remove the ribs from the grill and generously coat them with the barbecue sauce.
Return the ribs to indirect heat, close the grill lid, and cook until the sauce caramelizes, about 10 minutes.
Transfer the ribs to a cutting board and let them rest for 5 minutes. Cut the ribs between the bones and serve.
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