Barbecue lamb ribs served on a white platter and garnished with rosemary. A side of barbecue sauce is placed beside the platter of lamb ribs

Cooked Two Ways Barbecued American Lamb Ribs

Name: Cooked Two Ways Barbecued American Lamb Ribs
Prep time: 10 min
Cook time: 195 min
Yield: 8
Cuisine: American
Ingredients: 5 pounds Shannon Ranch Lamb Ribs trimmed; 2 sweet onions diced large; 10 garlic cloves peeled; 2 celery stalks peeled, diced large; 2 carrots large round cuts; 1 fennel bulb chopped; 1 cups dried shitake mushrooms; 2 bay leaves; 6 cloves; 3 sticks cinnamon; 3 rosemary sprigs; chicken broth, as needed; 3 cups red chili barbecue sauce

Rich, tender, and fall-off-the-bone delicious—these ribs are all about depth of flavor and slow, careful cooking. Shannon Ranch lamb ribs are first simmered in an aromatic broth with garlic, fennel, and warm spices, then glazed with smoky red chili barbecue sauce and finished in the oven for a perfectly sticky, caramelized crust. It’s comfort food with a little complexity, made for sharing and best served with a crisp slaw and a bold glass of red.

Recipe provided by the American Lamb Board.

Recipe Information

Prep Time: 10 Minutes

Cook Time: 195 Minutes

Total Time: 205 Minutes

Serving Size: 2-3 Lamb Ribs

Total Servings: 8

Ingredients

5 lb Shannon Ranch Lamb Ribs (trimmed)
2 sweet onions (diced large)
10 garlic cloves (peeled)
2 celery stalks (peeled, diced large)
2 carrots (large round cuts)
1 fennel bulb (chopped)
1 cup dried shitake mushrooms
2 bay leaves
6 cloves
3 stick cinnamon
3 rosemary sprigs
chicken broth, as needed
3 cup red chili barbecue sauce

Directions

In a stock pot, add lamb ribs, onions, garlic, celery, carrots, fennel, mushrooms, bay leaves, cloves, cinnamon and rosemary. Add broth to cover. Bring to a boil; reduce heat to a slow simmer. Cover with lid halfway; simmer for 1 hour, occasionally skimming off the top. Remove ribs; cool.
With a sharp knife, trim ribs of fat without letting ribs fall apart. Place ribs in a roasting pan; brush with barbecue sauce. Bake at 260°F for 2 hours, occasionally brushing with sauce. Bake at 375°F for 12 to 15 minutes to finish. Chef’s Note: Serve Cooked Two Ways Barbecued American Lamb Ribs with a sweet cabbage slaw.