Slow-Roasted Lamb Ribs
- 2 tablespoons ground fennel
- 2 tablespoons brown sugar
- 1½ tablespoons kosher salt
- 1 teaspoon fennel pollen
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 2 racks Lamb Spare Ribs, Denver Ribs
- In a small bowl, stir together ground fennel, brown sugar, salt, fennel pollen, garlic powder, onion powder, and cumin. Set aside.
- Prep the ribs: Turn the lamb bone-side-up and feel the bottom of the rack for remnants of the chine bone. Using a sharp paring knife, trim away any bony fragments and discard. Turn the rack over and lightly score any visible fat. Spread ¾ of the dry rub mixture over the meat side of each rack and massage in well. Spread the rest of the rub over the bone-side and repeat. Place the ribs on a rimmed sheet pan, cover with cling film and refrigerate for at least 4 hours, up to overnight.
- Remove the ribs from the refrigerator about 45 minutes before you plan to cook. Preheat oven to 300 degrees F.
- Place the ribs on a rack set over a rimmed sheet pan and roast until meat is completely tender and a nice crust has formed, about 2-3 hours. Remove from the oven and rest for 15 minutes before cutting into single ribs and serving.
Recipe Tips: This recipe will serve 4 as a main but it’s also great for parties and will serve 6-8 people as an appetizer. These ribs can also be slow-roasted on a gas grill set to 300 degrees F over indirect heat. When tender, place the ribs over high, direct flame for about 2 minutes to give a light char.