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Think Small: Adobo Roasted Lamb Ribs

chef bob adkins roasting lamb ribs

Lamb ribs are not cheap. They're not easy to find. And, Chef Bob Adkins says they're temperamental to work with.

But don't be daunted! This recipe would make a nice treat for a special occasion.

And since they're small (about half the size of a rack of baby back ribs), this recipe is a good compromise if you're looking to cut down on your meat consumption in the New Year.

To Smoke Or To Braise



There are two schools of thoughts with ribs:

  1. Dry-roasting or smoking, which uses no liquid at all
  2. Braising or steaming before you finish them on the grill


This process incorporates the best of both worlds.

We are utilizing the oven, putting the ribs on a single sheet to roast them. We are also regulating the moisture in that oven by floating the ribs in some cheap beer. (Yes, Budweiser works just fine for this recipe.)

Serve the finished product with some slices of Meyer lemons. The acidity cuts the fatty richness of the ribs. On the side, Chef Adkins likes some simply roasted herb potatoes and leeks.

Adobo Roasted Lamb Ribs

Ingredients

  • 8 racks of lamb ribs
  • One 11-oz can of chipotle peppers and adobo
  • 1/2 cup fish sauce
  • 1 cup brown sugar
  • 8-10 cloves of garlic
  • 1 bottle cheap beer (Budweiser works just fine for this)

Instructions

  1. Preheat oven to 325-degrees.
  2. Combine chipotle peppers and adobo, fish sauce, brown sugar and garlic cloves in a blender. Blend until smooth. Drizzle this sauce onto the lamb ribs and rub it into the meat.
  3. Place lamb ribs in a single layer on a sheet tray. Pour beer onto the sheet tray, around the ribs. (Be careful to not wash the sauce off the ribs!)
  4. Roast uncovered for approximately 1 hour 15 minutes, or until very tender. Halfway through, flip the ribs. If the beer has evaporated, add more. (You could also add water, white wine or citrus juice instead.) Let rest several minutes before serving.


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