Smoked Denver Lamb Ribs
Ingredients
Tomato Marmalade
Ingredients
Amount
Tomatoes, chopped, reserve juice
2 cups
Sugar
1 cup
Oranges, quartered, seeded, and sliced
1 ea.
Lemon, quartered, seeded, and sliced
1 ea.
as needed
Red wine vinegar
as needed
Pickled Red Onions
Ingredients
Amount
Red wine vinegar
1 cup
Sugar
1 Tbsp.
Salt
1 tsp.
Pickling spice
1 Tbsp.
Red onion, julienned
1 ea.
Method
For the lamb ribs
- Remove membrane and excess skirt steak. Season with vindaloo and salt. Place in smoker for 2 to 3 hours at 225°F.
- Light grill and prepare tomato marmalade.
For the Tomato Marmalade
- In a pan on a grill, cook all tomato marmalade ingredients, including reserved juices from tomatoes, in pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes.
- Simmer, stirring frequently as marmalade thickens (to prevent scorching) and adjusting heat as needed, until marmalade tests done, 50 minutes to 1 ¼ hours.
- Begin testing for doneness after 50 minutes: Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing).
For the Pickled Red Onions
- Bring red wine vinegar, sugar, salt and pickling spice to a simmer over medium heat. Remove from heat and pour over red onions in a nonreactive bowl. Allow to cool. Reserve.
- Take lamb out of smoker; place on grill over medium heat. Brush lamb with marmalade.
- Leave lamb on grill until charred.
- Take lamb off grill, brush with additional marmalade. Cut in between each bone.
- Stack ribs on plate, garnish with pickled onions.
Recipe by Chef Stephen Barber of Farmstead Long Meadow Ranch