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“Cooked Two Ways” Barbecued American Lamb Ribs

Prep Time:
15 mins.
Cook Time:
3 1/2 hrs.


5 pounds American lamb ribs, trimmed

2 sweet onions, diced large

10 garlic cloves, peeled

2 stalks celery, peeled, diced large

2 carrots, large round cuts

1 fennel bulb, chopped

1 cup dried shitake mushrooms

2 bay leaves

6 cloves

3 cinnamon sticks

3 sprigs rosemary

Chicken broth as needed

3 cups red chili barbecue sauce


  1. In a stockpot, add lamb ribs, onions, garlic, celery, carrots, fennel, mushrooms, bay leaves, cloves, cinnamon and rosemary. Add broth to cover. Bring to a boil; reduce heat to a slow simmer.
  2. Cover with lid halfway; simmer for 1 hour, occasionally skimming off the top.
  3. Remove ribs; cool.
  4. With a sharp knife, trim ribs of fat without letting ribs fall apart.
  5. Place ribs in a roasting pan; brush with barbecue sauce.
  6. Bake at 260°F for 2 hours, occasionally brushing with sauce. Bake at 375°F for 12 to 15 minutes to finish.

Source: American Lamb Board