BBQ Denver Lamb Ribs with Alabama White Sauce and Pickled Red Onions


4 appetizer

Marinated American lamb chops with rosemary & garlic on a plate


  • 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


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.

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