Smoked Denver Lamb Ribs with Tomato Marmalade and Pickled Red Onions



Marinated American lamb chops with rosemary & garlic on a plate


  • 2 American Lamb sparerib racks (Denver Ribs)
  • 1 cup Vindaloo spice
  • Salt, as needed 

Tomato Marmalade:

  • 2 cups tomatoes, chopped, reserve juice
  • 1 cup sugar
  • 1 orange, quartered, seeded, sliced
  • 1 lemon, quartered, seeded, sliced
  • Salt, as needed
  • Red wine vinegar, as needed 

Pickled Red Onions:

  • 1 cup red wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon pickling spice
  • 1 red onion, julienned


Remove membrane and excess skirt steak from lamb.  Season with vindaloo and salt.  Place in smoker at 225°F for 2 to 3 hours. 

For the Tomato Marmalade:  In a pot over moderate heat on a heated grill, add tomatoes, sugar, oranges, lemon, salt, vinegar and reserved juices from tomatoes.  Stir frequently, until sugar is dissolved, about 6  minutes.  Simmer, stirring frequently, as marmalade thickens (to prevent scorching), adjusting heat as needed, until marmalade tests done, 50 minutes to 1-1/4 hours.  Begin testing for doneness after 50 minutes.  Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run.  (If necessary, remove pot of marmalade from heat while testing.) 

For the Pickled Red Onions:  In a pan over medium heat, bring vinegar, sugar, salt and pickling spice to a simmer.  Remove from heat; pour over onions in a nonreactive bowl.  Allow to cool; reserve. 

Remove lamb from smoker; place on grill over medium heat.  Brush lamb with Tomato Marmalade.  Leave lamb on grill until charred.  Take lamb off grill; brush with additional Tomato Marmalade.  Cut in between each bone. 

Stack ribs on plate, garnish with Pickled Red Onions.

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