Hot 'n fast lamb ribs
The crunchiest juiciest ribs in existence
4 - 6
Serves
15 mins
Prep Time
30 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
Join the barbecue maestro Matt Melville as he makes his favourite barbecued treat - crunchy, crispy, beautiful lamb ribs. Also known as a lamb flap, these are cooked hot and fast over charcoals to produce a melt-in-your mouth tender result with a delicious smoky crust.
← Make sure you check out our how-to video!
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Ingredients
Lamb ribs
2 lamb flaps or around 1kg of spare Quality Mark lamb ribs
Rum and Que 'Ram Rod' BBQ Rub
enough to coat the ribs
Rum & Que 'Meat Juice' Sauce
to taste
75g butter
Equipment
Kettle barbecue
Briquettes
Cherry wood chunks
Meat thermometer/probe
Good quality tinfoil
Heat proof gloves
Method
Preparation and set up
Cooking the ribs
Serve
1
If not already separate, cut the lamb flaps into individual ribs, keeping the membrane and fat cap intact. Season liberally on all sides with the rub.
2
Leave the seasoned ribs in a shady spot to allow them to absorb the seasoning and come up to room temperature before cooking.
3
Remove the top grill from your kettle barbecue and position the baskets together in the centre. Light your briquettes in a chimney starter until they are hot and ash over. Carefully pour the hot briquettes into the baskets and replace the grill.
4
Place one chunk of cherry wood in the centre of the barbecue. Close the lid and open the air vents to allow the barbecue to come to a high temperature, around 400°F (204 °C) to 450°F (232 °C). It will take about 15 minutes.
Nutrition Information per Serving (189g)
This nutrition analysis is based on 6 serves and is for the Lamb Ribs only.
Energy
1548kJ (370 kcal)
Protein
34.5g
Total Fat
24.9g
Saturated Fat
12.7g
Carbs
1.7g
Dietary Fibre
1.4g
Sodium
116mg
Iron
3.5mg
Zinc
4.5mg
Vitamin B12
0.7µg
