Slow Cooked BBQ Lamb Ribs Robyn Verrall recipe

Most people in Australia get lamb ribs and give them to the dog or cook soup with them as they are quite ‘fatty’. We love our ribs especially as they are our own grass-fed Dorper lamb and to get maximum taste and less fat I have tried cooking them many ways, but the ones that taste the best with reduced fat and a crispy covering are the slow cooked ones.

There are two ways to do this – your local butcher would be more than happy to sell you the powdered form of their powdered marinade – you can get the BBQ & the Honey and soy, sprinkle it on defrosted meat and leave it sit covered in the fridge for a couple of hours or you can make it yourself (messier)


Rack of ribs

¾ cup of Brown Sugar

1/2 teaspoon of chilli (optional) as is garlic & onion

½ teaspoon of Cheyenne pepper

2 cups BBQ Sauce

Mix 1 cup only with the sugar and spices place the 2nd cup aside

If you want to get a smoky flavour – use a spice like smoked paprika 1 teaspoon per rack of ribs

If doing your own feel free to add chilli or your favourite spice to make them your recipe. Mix them together – BBQ sauce is always to taste, I end up using two cups of sauce.

These can take 2 ½ to 4 hours depending upon your oven, I cook with an electric convention oven so you will have to experiment with a gas; I pre-heat the oven whilst I am preparing the ribs. I put the oven on 60 degree Celsius.

Place two sheets of Aluminium Foil on the bottom of a baking tray sprinkle your mixture on the bottom and a light layer of BBQ sauce (from the second cup) then liberally apply your mixture to both sides of the ribs. I prepare them on the foil so as not to lose any mixture and keep the benches tidy.

Once ready get pour the rest of the sauce over the top, if you’re using your butchers mix place as much as you like on the ribs.

Cover the top with two more layers of Aluminium Foil (or Al foil as we call it in Australia) and pick up the bottom layer and roll the sides together, taking care not to tear any of the foil.It must be sealed tight so as the lamb cooks and the fat stays contained within the foil.

Place in the oven and leave for 3 hours at 60 degree Celsius.  Pull the tray out and open a corner – be careful as the fat is now a liquid and the sugar like toffee you should see that the meat is moving off the bone, if so pull them out and they are ready to eat. To make extra sauce, place a tablespoon of brown sugar in cup of BBQ sauce and microwave till it dissolves, pour over as you want

If you feel they are not ready, recover with the al foil and place them back into the oven for a further half hour at 100 degree Celsius.


lamb ribs

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