Stick to Your Ribs

Lamb Ribs and Green Tomato Jam

Lamb Rib Rub
1 cup granulated onion
1 cup granulated garlic
2 teaspoons cayenne
4 Tablespoons smoked paprika
4 Tablespoons cumin seed
4 Tablespoons coriander
4 Tablespoons fennel seed
2 cups raw sugar
1 cup black pepper
2 cups salt
4 teaspoons allspice
4 teaspoons ground mustard

In a nonstick pan toast cumin seed, fennel and coriander. Grind fennel, coriander and cumin seeds in spice grinder or with mortar and pestle. Combine remaining ingredients and set aside or store in an airtight container until ready to use.

Green Tomato Jam
5 pounds green tomatoes, diced
2 cups apple cider vinegar
2 cups sugar
2 Tablespoons salt
2 Tablespoons pickling spice
1 cup onion, diced
1 teaspoon crushed red pepper
2 cloves
1/2 cinnamon stick

In a large stockpot, combine all ingredients and cook for 30 to 40 minutes or until thick.

Lamb Ribs
1 rack lamb ribs (6-8 ribs)
4 Tablespoons of Lamb Rib Rub

Rub lamb ribs with the “Rib Rub.” On an outdoor grill/smoker or home oven, set temperature to 225 degrees and cook ribs for about 4 hours, until meat is tender and almost falls off of the bones.

To plate: When ribs are finished cooking, cover them lightly and let them rest for 10 to15 minutes, then cut the rack into individual ribs. On a wood board, place three sets of two ribs stacked crisscross and topped with a generous Tablespoon or two of Green Tomato Jam.
Serve immediately.

Serves 2 to 3 as a starter or 1 as a large entrée.

6078 Laurel St. | 895-9441

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