Our family has had a couple of pitmasters that know what to do with a slab of ribs—my brother Tony and Uncle Ellie. Uncle Ellie is now throwing down and grilling with friends and family in heaven, but we do have finger-lickin’ memories of ‘cue from Ellie’s grill. The family specialties include pork and lamb ribs, mopped with the sweet-tomato based sauce that clings to each rib. As you sink your teeth into the first bite, the little voice in your head says “now this is some ‘cue.” Uncle E’s rep for lamb ribs earned serious cred on the block and in the cookbook, “Barbecue Nation.”
Those grill guys are a hard act to follow. Whether you’re cooking for a weeknight dinner or weekend gathering, add their tips and this recipe to your playbook of favorites.
UNCLE E’S FAVORITE LAMB RIBS
4 slabs lamb spareribs
Lawry’s Seasoned Salt
Freshly ground black pepper
11/2 cups your favorite prepared barbecue sauce
Sprinkle the lamb ribs evenly on both sides with salt, pepper, and paprika. Place them in a shallow pan, cover with plastic wrap and let them marinate in the refrigerator overnight.
Remove the ribs from the refrigerator and let them stand at room temperature 30 minutes.
Brush the grill cooking surface with a little oil to prevent sticking. Add a drip pan if possible, if you’re cooking with charcoal.
Place the ribs meat-side down on the cooking grate away from the fire. Cover and cook for 2 to 3 hours, turning the ribs every 30 minutes. Remove the slabs from the grill, cut into 2-to-3 rib portions, and place the ribs in a disposable aluminum pan. Pour the barbecue sauce over the ribs. Cover tightly with foil and return to the grill for about 20 minutes or until extremely tender. (You can also place them in a preheated 3500 oven)
Remove from the grill and place on serving platter. Serve the sauce on the side.