Pitmaster Chris Lillys Smoked Lamb Ribs Recipe

Name: Pitmaster Chris Lillys Smoked Lamb Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 teaspoon dried thyme; 3/4 teaspoon dried rosemary; 3/4 teaspoon dried oregano; 2 tablespoons extra virgin olive oil; 1 1/2 teaspoons soy sauce; 3 1/2 teaspoons salt; 3 teaspoons paprika; 2 teaspoons freshly ground black pepper; 2 teaspoons garlic powder; 3/4 teaspoon ground ginger; 3 (2 1/2-pound) slabs lamb ribs; 1 1/2 cups port; 3/4 cup black cherry juice; 4 Black Mission figs; 1 sprig rosemary; 1 cup distilled white vinegar; 3/4 cup plus 2 tablespoons Heinz ketchup; 1 teaspoon honey; 3/4 cup dark brown sugar; 1 tablespoon chili powder; 1 3/4 teaspoons kosher salt; 1 1/4 teaspoons freshly ground black pepper; 1/2 teaspoon cayenne pepper

Servings: persons

3/4 teaspoon dried thyme
3/4 teaspoon dried rosemary
3/4 teaspoon dried oregano
2 tablespoons extra virgin olive oil
1 1/2 teaspoons soy sauce
3 1/2 teaspoons salt
3 teaspoons paprika
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
3/4 teaspoon ground ginger
3 (2 1/2-pound) slabs lamb ribs
1 1/2 cups port
3/4 cup black cherry juice
4 Black Mission figs
1 sprig rosemary
1 cup distilled white vinegar
3/4 cup plus 2 tablespoons Heinz ketchup
1 teaspoon honey
3/4 cup dark brown sugar
1 tablespoon chili powder
1 3/4 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper

1
In a medium saucepan, combine the port, black cherry juice, figs and rosemary.
2
In a separate medium saucepan, combine the vinegar, ketchup, honey, brown sugar, chili powder, salt, black pepper and cayenne.
3
Bring each pan to a boil over high heat.
4
Reduce the heat to medium and simmer both mixtures, stirring occasionally until each is reduced by half, about 30 minutes.
5
Remove the pans from the heat.
6
Remove the figs and rosemary from the port mixture and discard.
7
Pour the port mixture into the vinegar mixture.
8
Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
9
Recipe yields 2 1/4 cups.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3/4 teaspoon dried thyme, 3/4 teaspoon dried rosemary, 3/4 teaspoon dried oregano, 2 tablespoons extra virgin olive oil, and more.

Yes, Pitmaster Chris Lillys Smoked Lamb Ribs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pitmaster Chris Lillys Smoked Lamb Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions