Rosemary & Garlic Grilled Lamb Ribs with Balsamic BBQ Sauce
I love this recipe because it bridges my love of lamb with my passions of Italian and BBQ cooking! Be sure to clean and oil your grill before you start cooking.
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon granulated garlic
1 teaspoon dried ground rosemary
2 tablespoons olive oil
2 racks lamb ribs, Denver cut (1 ½ pounds each)
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons butter
1 ½ cups balsamic BBQ sauce (recipe below)
Balsamic BBQ Sauce:
½ cup balsamic vinegar
½ cup ketchup
¼ cup light brown sugar
3 tablespoons honey
2 tablespoons grape juice
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground dried rosemary
1 teaspoon tabasco sauce
1 teaspoon Worcestershire sauce
In a small mixing bowl, create the dry rub by mixing together the salt, pepper, granulated garlic, and dried rosemary.
Drizzle 1 tablespoon of the olive oil onto each rack of ribs, coating thoroughly. Season the lamb ribs all over with the dry rub, then set aside to marinate at room temperature for at least 15 minutes.
While the ribs marinate, set up your grill for two-zone cooking, preheating one side to medium-high heat and the other side to low heat.
Once the ribs are marinated and the grill is preheated, place the ribs flesh-side down on the medium-high section of the grill. Cook for 3–4 minutes, then rotate the ribs 90 degrees (without flipping). Cook again for 3–4 minutes, then flip the ribs flesh-side up. Repeat the cooking process on the other side of the ribs.
Once the ribs have cooked for 12–16 minutes total, place them on a large piece of heavy-duty aluminum foil. Drizzle them with the balsamic vinegar and honey, then top them with the butter.
Wrap the ribs in the foil, then place the wrapped ribs on the low heat section of the grill. Close the grill lid and slow-cook the ribs until the internal temperature reaches 185–190ºF, 60–90 minutes. This is a great time to make your Balsamic BBQ sauce (recipe below)!
Once the ribs are cooked, carefully remove them from the foil. The meat should be tender, but not falling apart. Return the unwrapped ribs to the medium-high heat zone of the grill, arranging flesh-side down. Cook until charred, 3–4 minutes, then flip and place on the low heat zone of the grill. Baste the ribs with some of the Balsamic BBQ sauce, then cook with the lid closed for 2–3 minutes until the sauce is set.
Transfer the cooked and glazed ribs to a cutting board and slice them. Serve with more of the Balsamic BBQ sauce on the side!
In a medium sauce pot, mix together all of the ingredients to combine. Place over medium-high heat and bring to a simmer, then reduce the heat to low. Let the sauce simmer, stirring occasionally, until the flavors meld and the sauce thickens, about 15 minutes.
Transfer the sauce to a food-safe container and refrigerate until ready to use.