SPICY LAMB RIBS

Barbecue Sauce
2 tablespoons minced garlic (30ml
1 jalapeno pepper seeded and diced
2 Chipotle peppers, diced
1 Spanish onion, peeled and chopped
1 cup of canned, chopped plum tomatoes (250ml)
3 tablespoons brown sugar (50ml)
¼ cup red wine vinegar (60ml)
¼ cup fresh chopped cilantro (60ml)
2 tablespoons olive oil (30ml)
Salt and pepper to taste
Additional chilli flakes to taste

4 cups cherry wood chips (1 litre)

Soak 3 cups of wood chips (750ml) in cool water for 1 hour. Drain chips and mix with 1 cup of the dry chips (250ml). On a large piece of aluminium foil place the chips and wrap up to form a secure but loose package. Using the tines of a fork poke threw the aluminium foil this will allow smoke to escape.

Remove the skin from outer backside of ribs using kitchen pliers.

In a spice grinder, grind the chilli flakes and cumin. Add the salt and sugar. Rub the ingredients into the flesh of the lamb tearing the micro fibres of the flesh as you rub.

Prepare barbeque for smoking with indirect heat. Remove the grill rack from one side of the bbq. Turn the heat to high and place the smoking pouch directly over fire. Close lid of bbq. Once the cavity of the bbq is full of smoke place your ribs on the grill rack with out direct heat. Reduce heat to 220°F/104°C close lid and allow to smoke for 45 minutes.

Once ribs have taken on the flavour of the wood remove.

Wrap ribs in foil and return to barbeque. Continue to cook for 2 hours or until meat is almost falling off the bone.

Prepare barbeque sauce. In a large sauté pan add olive oil, garlic, onions and peppers cook until slightly translucent. Add the brown sugar, red wine vinegar and tomatoes. Simmer for 15 minutes. Remove from heat add the cilantro salt and pepper to taste and chillies if desired.

When ribs are tender remove from heat and baste with sauce. Cover with foil and let rest 10 minutes before carving.

Yield: 8 servings