BBQ Denver Lamb Ribs with Alabama White Sauce and Pickled Red Onions
Chef Stephen Barber
Farmstead at Long Meadow Ranch
St. Helena, Calif.
Chef Stephen Barber rubs lamb ribs with a sweet-hot-smoky mixture before cooking them low and slow in the smoker. The tender ribs are then served with a tangy mayo-based Alabama white barbecue sauce and pickled red onions for contrast.
2 lamb sparerib racks (Denver ribs)
½ cup brown sugar
2 tbsp. paprikia
1 tbsp. smoked paprika
1 tbsp. ground black pepper
1 tbsp. kosher salt
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. dry mustard
¼ tsp. cayenne
Alabama white sauce
1 cup mayonnaise
¼ cup white balsamic vinegar
2 tbsp. sugar
1 tsp. prepared white horseradish
1 tsp. ground black pepper
¼ tsp. cayenne
Pickled red onions
1 cup red wine vinegar
1 tbsp. sugar
1 tbsp. pickling spice
1 tsp. salt
1 large red onion, julienned
1. For spareribs, remove membrane and excess skirt steak from lamb ribs. Preheat smoker to 225 F.
2. For rub, in bowl, combine brown sugar, paprika, smoked paprika, pepper, salt, garlic powder, onion powder, mustard powder and cayenne. Rub mixture on ribs. Place ribs in smoker and smoke for 1½ to 2 hours.
3. Remove ribs from smoker; wrap in plastic and then in foil. Place ribs back in smoker for 20 minutes.
4. Meanwhile, prepare Alabama white sauce: in large bowl, combine mayonnaise, vinegar, sugar, horseradish, black pepper and cayenne pepper.
5. For pickled onions, in saucepan over medium heat, bring vinegar, sugar, pickling spice and salt to a simmer. Remove from heat; pour over onion slices in a nonreactive bowl. Allow to cool.
6. Remove lamb from smoker; place on grill over medium heat. Brush lamb with Alabama white sauce; grill lamb until charred on all sides.
7. Remove lamb from grill; cut in between each bone. Plate ribs and drizzle with Alabama white sauce and a pinch of barbecue rub. Garnish with pickled red onions.
Photo courtesy of American Lamb Board