Low & Slow Lamb Ribs

What You Will Need:

• 1 x Lamb ribs 400-700g each also known as the Denver cut ribs
• Extra Virgin olive oil
• 1 x Smokin South Louisiana
• Lamb BBQ Sauce
• 30g x Honey
• 1 tin x crushed tomatoes
• 25g x balsamic vinegar
• 10g x Smokin South Louisiana
• 30g x BBQ sauce (your choice)

Next Steps:

Place into a pot and cook down till sauce consistency, alternatively you can substitute the tinned tomatoes with 250g tomato passata and just warm everything.

“My kinda Ranch” - Ingredients

• 1 cup sour cream
• 1 cup mayonnaise
• 2 tablespoons finely chopped pickled cucumbers(optional)
• Salt and pepper
• 30ml pickle liquid
• ½ teaspoon minced garlic
• Dash Worcestershire sauce (use GF and vegan version)
• 3 drops tabasco or chilli sauce
• 1 teaspoon dried dill
• Pinch cayenne pepper
• 1 lemon juice

Next Steps:

Whisk together and let rest before serving.
Lightly oil your lamb ribs and sprinkle the SS Louisiana all over on both sides.

Set your BBQ or smoker to around 105c.

Place the ribs bone side down and cook for 20 minutes, increase the temperature to 175c and cook for a further 30 minutes (if using a direct BBQ make sure you are offsetting the ribs).

Turn the ribs over to the fat side and cook for 20 minutes.

Turn the ribs over and glaze the meat/fat side with the bbq sauce, cook for further 15 minutes and repeat 2 more times.

Take out of the BBQ and let sit for 5 minutes then carve.
Serve with the Ranch sauce and Enjoy!