Kansas City’s barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.
After reading America’s Best Ribs by Ardie A. Davis and Paul Kirk, I realized that I’ve never eaten Kentucky barbecued mutton. I decided to give the grilled mutton ribs recipe from the book a try.
Nothing adds festive to a table setting better than a rack of meat! This lamb crown roast is a great example. Cooked low-and-slow on the grill with a hint of smoke and orange cranberry stuffing.
These glazed lamb ribs combine the great flavors of the grill with that of lamb and give it an extra kick of Jalapeno flavor. Not overpowering, but just right! For an extra kick, add a finely diced Jalapeno peppers.