Recipe courtesy of Guy Fieri
Episode: S'LAMB'n Ribs
Save Recipe Print
26 hr 15 min
(includes curing time)
25 min
4 servings


Dry Rub:
Apricot Mint Chimichurri:


Dry Rub:

For the cure: Combine the salt and pepper in a bowl. Generously cover the ribs with the cure. Place the ribs, uncovered, on a rack set in a baking pan or a tray. Marinate for 24 hours in the refrigerator. Rinse the ribs well under cold water, and pat dry thoroughly.

For the dry rub: Toast the peppercorns and fennel seeds in a dry saute pan until fragrant, 2 to 3 minutes. Using a mortar and pestle or spice grinder, grind the toasted spices. Combine the ground peppercorns and fennel seeds with the paprika, dried sage, dried thyme, granulated garlic, onion powder, sugar and bay leaf powder in a bowl, stirring to combine thoroughly.

Preheat the oven to 275 degrees F. Line a baking sheet with foil and scatter the onions on the foil. Sprinkle the dry rub liberally over both sides of the ribs and place them, bone-side down, on top of the onions to prevent sticking. Add the vinegar to the pan and sprinkle the fresh thyme leaves over the ribs. Top with another piece of foil and crimp the edges together with the bottom piece of foil to create a large foil pouch. Roast until the ribs are tender and the meat has shrunk back from the bone, approximately 1 1/2 hours.

Pour the pan juices through a strainer to remove the onions. Skim the fat and simmer the juices with the chicken stock in a saucepan over high heat until reduced by half.

Cut the lamb racks into double rib portions, drizzle lightly with olive oil and sprinkle with a little salt. Crisp the exterior of the ribs on a hot grill or under a broiler for 5 minutes (meat-side only), basting occasionally with the reduced pan juices. Serve drizzled with the apricot mint chimichurri.

Apricot Mint Chimichurri:

Place the apricots and 1 teaspoon honey in a heat-proof bowl and cover with boiling water. Soak the apricots for 10 minutes to plump. Remove the apricots from the hot water and roughly chop.

In a food processor, combine the mint, parsley, cilantro, vinegar, lemon zest and juice, garlic, adobo sauce, cumin, paprika, salt, black pepper, red pepper, remaining tablespoon honey and olive oil and pulse until finely chopped. Add the rehydrated apricots and pulse until the consistency resembles a thick chunky sauce. Cover and store in the refrigerator to allow flavors to come together and serve with grilled meats.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Memphis Dry-Rubbed Back Ribs

Recipe courtesy of Ray Lampe

Dry-Rubbed Rib-Eye

Recipe courtesy of Anne Burrell

Dry Rubbed Ribs with Vinegar BBQ Sauce

Recipe courtesy of Anne Burrell

Dry-Rubbed Rib-Eye with Chili Lobster

Recipe courtesy of Anne Burrell

Dry Rubbed Rib Eye with Mushroom Sauce

Recipe courtesy of Anne Burrell

Dry-Rubbed BBQ Pork Ribs with Green Cabbage Slaw

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories