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.
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 pepper, or two into the sauce.
- 4 racks of lamb, trimmed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 jar (10 ounces) jalapeño jelly
- 2 tablespoons white wine vinegar with tarragon
- 2 tablespoons Dijon-style mustard
- 1 clove garlic, finely chopped
- Trim lamb and lightly salt and pepper. Allow to reach room temperature.
- Preheat a grill for medium indirect cooking. About 250-degrees F.
- Once fire is ready, place ribs bone side down on a clean, well greased grate opposite the fire. Add smoking chips to the fire, if desired. Cover grill.
- Continue to cook ribs for 2 hours while maintaining a temperature of 250-degrees F.
- In medium saucepan, combine jelly, vinegar, mustard and garlic. Simmer 5 minutes, stirring until smooth and jelly is melted.
- After two hours of cooking time, baste ribs with sauce and cook an additional 20 minutes, basting every 10 minutes.
- Continue to cook until desired degree of doneness while brushing on glaze each 10 minutes of grilling.
- For added flavor, before removing ribs from grill, place ribs meat side down directly over the fire and slightly sear, being careful of flare-ups. Brush both sides one more time with the glaze and remove.
- Allow ribs to rest for 10 minutes. Serve with additional glaze on the side.
Enjoy your ribs and always remember…admire the fire!
Recipe inspired by American Lamb. What!? You’re not a Fan of the Lamb? Well, get on over there and join. It’s a great resource for all things lamb!