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.

No additional tips available.

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

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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.

Pitmaster Chris Lillys Smoked Lamb Ribs

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