‘Costillas de Cordero’ - Lamb Ribs

Who doesn’t love barbecued ribs? Slow-cooked over flames with tender, succulent meat falling from the bone. What’s not to love?! Pork and beef ribs are the usual suspects, but lamb ribs are often cheaper than those other ribs, are equally delicious, and will be a show-stopper at any backyard fiesta. Ask your butcher for lamb ribs because you won’t find them at your supermarket.

Serves 4

2 lamb rib racks 

100ml olive oil

4 cloves of garlic, peeled and chopped

6 sprigs of rosemary 

1tbsp. Spanish smoked paprika

1tbsp. ground cumin

The zest of 1 lemon

Sea salt flakes, for cooking

1/2 cup white wine vinegar, for spritzing 

1 cup water for spritzing

Method;

1. Pick the leaves of 2 sprigs of rosemary and mix them with the garlic, spices, lemon zest and olive oil and slather this marinade all over the ribs. Place in a dish in the fridge for a few hours to marinate, ideally overnight. 

2. Remove the ribs from the fridge an hour before you want to start cooking and allow them to warm up to room temperature. Light your barbecue, keeping the lid closed, so it heats up faster. Tie together the remaining rosemary sprigs to use as a basting brush during the cooking process, and mix the vinegar and water in a small bowl. 

3. When ready to cook, lightly oil the ribs and season liberally with sea salt. Sear the ribs on a smoking hot grill for 3-5 minutes on each side, taking care not to let them burn. Close the lid of the barbecue, turn the heat down to its lowest heat setting (If your barbecue has a temperature gauge, then aim to keep the barbecue around 120 degrees) and cook for about 1.5 hours, basting the ribs every 15 minutes or so with the rosemary sprigs and spritz. 

4. Once the meat is tender and the bones pull apart with ease, carefully remove the ribs from the grill, wrap them in foil, and allow them to rest for 20 - 30 minutes. 

   To serve, remove from the foil and, using a sharp knife, slice between ribs. Serve with crispy, ice-cold Estrella Galicia beer and a lot of paper napkins; things are about to get messy.