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Smoked Lamb Ribs with Rosemary and Fig Barbecue Sauce

Smoked Lamb Ribs with Rosemary and Fig Barbecue Sauce
Photo by Ben Fink

Ingredients

  • ¾ cup dark brown sugar
  • 1 tsp. honey
  • ¾ cup plus 2 Tbs. Heinz ketchup
  • 1 cup distilled white vinegar
  • 1 rosemary sprig
  • 4 Black Mission figs
  • 1-½ cups port
  • + 16 more ingredients
    • ¾ tsp. dried thyme
    • 3 (2-½-lb.) slabs lamb ribs
    • ¾ tsp. ground ginger
    • 2 tsp. freshly ground black pepper
    • 3 tsp. paprika
    • 3-½ tsp. kosher salt
    • 1-½ tsp. soy sauce
    • ½ tsp. cayenne pepper
    • 1-¾ tsp. kosher salt
    • 1 Tbs. chili powder
    • 2 Tbs. extra-virgin olive oil
    • ¾ tsp. dried oregano
    • ¾ cup black cherry juice
    • ¾ tsp. dried rosemary
    • 2 tsp. garlic powder
    • 1-¼ tsp. freshly ground black pepper

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 250°F.

View full recipe at Fine Cooking

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