BBQ Denver Lamb Ribs with Alabama White Sauce and Pickled Red Onions
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Recipe Provided By
Chef Stephen BarberServings
4 appetizer
Ingredients
- 2 American Lamb sparerib racks (Denver Ribs)
- 1 cup BBQ Rub
- 1 cup Alabama White Sauce
- For garnish: Pickled Red Onions
BBQ Rub:
- 1/2 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon smoked paprika
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper
Alabama White Sauce:
- 1 cup mayonnaise
- 1/4 cup white balsamic vinegar
- 2 tablespoons sugar
- 1 teaspoon prepared horseradish
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Pickled Red Onions:
- 1 cup red wine vinegar
- 1 tablespoon sugar
- 1 tablespoon pickling spice
- 1 teaspoon salt
- 1 red onion, julienned
Directions
For BBQ Rub: In a bowl, combine brown sugar, paprika, smoked paprika, pepper, salt, garlic powder, onion powder, mustard powder and cayenne.
For Lamb Ribs: Remove membrane and excess skirt steak from lamb ribs. Season with BBQ Rub. Place in smoker at 225°F for 1-1/2 to 2 hours. Wrap in plastic and then in foil; place back in smoker for 20 minutes.
For Alabama White Sauce: In a large mixing bowl, combine mayonnaise, vinegar, sugar, horseradish, black pepper and cayenne pepper.
For the Pickled Red Onions: In a pan over medium heat, bring vinegar, sugar, pickling spice and salt to a simmer. Remove from heat; pour over onion in a nonreactive bowl. Allow to cool; reserve.
Remove lamb from smoker; place on grill over medium heat. Brush lamb with Alabama White Sauce; leave lamb on grill until charred. Remove lamb from grill; cut in between each bone. Plate ribs and drizzle with Alabama White Sauce and a pinch of BBQ Rub. Garnish with Pickled Red Onions.
