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Lamb and pork ribs covered with rub and ready to be slow smoked.
FOUR ‘B’ LAMB RIBS
This recipe gets its name from the places in Queensland where the sauce ingredients come from (rum – Bundaberg, ginger – Buderim, pineapples - Beerburrum). The fourth ‘B’ is for Bribie Island where veteran barbequeologist Tom Harding lives.
Tom is responsible for inventing the spicy rub used in this recipe. He is a recovering Pom who is responsible for the wonderful scent of meat and wood smoke that often wafts over this lovely island.
The recipe below appears under the title of ‘Aussie Lamb Ribs’ in US author Steven Raichlen’s great new book ‘Raichlen on Ribs’. The ribs can either be cooked indirectly (roasted) or slow smoked. I’ve included it in the slow smoking recipe section because that’s how I prefer to cook them. But you do need a slow smoker or a charcoal kettle and a lot of patience. If using a gas barby, you’ll have to go the indirect route.
Four racks of trimmed lamb breast (two kilograms)
One cup of pineapple juice (I only use Golden Circle)
Two tablespoons of brown sugar
One tablespoon of sweet paprika
Two teaspoons of sea salt
One teaspoon of ground cinnamon
One teaspoon of fennel seed
One teaspoon of granulated onion
Half a teaspoon of granulated garlic
Half a teaspoon of caraway seed
Half a teaspoon of ground ginger
Half a teaspoon of freshly ground black pepper
Eighth teaspoon of ground cloves
Ginger, rum and pineapple sauce (recipe follows)
Place the pineapple juice in a spray bottle or in a bowl and set it aside (you’ll use it for basting the ribs).
Place the brown sugar, paprika, salt, cinnamon, fennel seed, onion, garlic, caraway seed, ginger, pepper and cloves in a small bowl and mix with your fingers breaking up any lumps in the brown sugar.
Place a rack of ribs meat side down on a baking sheet. Remove the thin, papery membrane from the back of the rack by inserting a slender implement such as a butter knife or the tip of a meat thermometer under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining racks.
Sprinkle the rub over both sides of the ribs rubbing it into the meat. Cover the ribs with plastic wrap ands refrigerate them while you set up the grill.
INDIRECT GRILLING - set up the grill for indirect cooking and preheat to medium (350F). Place large drip pan in the centre of the grill under the grate. When ready to cook, brush and oil the grill grate. Place the ribs bone side down in the centre of the grate over the drip pan and away from the heat. If your grill has limited space, stand the racks of ribs upright in a rib rack). If cooking on a charcoal grill and using wood chips toss half of them on each mound of coals. Cover the grill and cook the ribs for 20 minutes.
Spray or baste the ribs on both sides with some of the pineapple juice . Re-cover the grill and continue cooking the ribs until well browned, cooked through and tender enough to pull apart with your fingers, 20 to 40 minutes longer, 40 minutes to one hour in all. When the ribs are done, the meat will have shrunk back from the ends of the bones by about a quarter of an inch. Spray or baste the ribs again every 15 minutes.
Just before serving, brush the ribs on both sides with a little of the ginger, rum and pineapple barbeque sauce and move them directly over the heat. Grill the ribs until the sauce is sizzling and browned, 2 to 3 minutes per side.
Transfer the ribs to a large platter or cutting board and let them rest for a few minutes. Serve the racks whole or cut into individual ribs, with the remaining barbeque sauce on the side.
SLOW SMOKING - place the ribs in a smoker that is pre-heated to low (225 to250F). Place the ribs on the grate bone side down and smoke until cooked through - between three and four hours. Spray or baste the lamb with pineapple juice once an hour and brush with the sauce for the last half hour of cooking time.
GINGER, RUM AND PINEAPPLE BARBECUE SAUCE
Two cups of diced ripe pineapple (or unsweetened canned pineapple)
One cup of ginger marmalade (Buderim Ginger is best)
Two tablespoons of kejap manis (sweet soy) or Thai sweet chilli
Half a cup of dark rum (Bundaberg of course)
Sea salt and fresh ground black pepper
Puree the pineapple in a food processor or blender. Pour it into a heavy non-reactive saucepan and bring to a boil over medium heat. Add the ginger marmalade and kejap manis. Let simmer until the marmalade melts, whisking to blend.
Increase the heat to high and whisk in the rum. Let the sauce boil until thick and richly flavoured. Taste the sauce for seasoning adding more kejap manis or Thai sweet chilli as necessary and pepper (you might not need salt because of the soy).
Let the sauce cool to room temperature before serving. It can be refrigerated, covered for several weeks. Let it return to room temperature before using.
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