Sticky Lamb Ribs, Braised Collards, Spicy Red Pepper Relish
Recipe Courtesy of TJ Garrish, Chef De Cuisne/ Executive Sous Chef, Elkridge Club (Baltimore, Md.)
Ingredients
- For BBQ Sauce
- ketchup - 2 cups
- apple cider vinegar - 1/2 cup
- brown sugar - 1/4 cup, packed
- honey - 2 Tbsp.
- Worcestershire sauce - 1 Tbsp.
- lemon juice - 1 Tbsp.
- Stone House Seasoning - 1 tsp.
- hot sauce - 1/4 tsp. (optional)
- For Lamb Ribs
- olive oil - 1/2 cup
- honey - 1 cup
- garlic cloves - 6, smashed
- chili powder - 6 tsp.
- smoked paprika - 6 tsp.
- ground cumin - 4 tsp.
- rice wine vinegar - 1 cup
- orange zest and juice - 2
- lamb spare ribs - 6 lbs. (4 racks)
- For Braised Collards:
- bacon - 2 strips, cut into small lardoons
- red pepper flakes - 1/8 tsp.
- garlic cloves - 2, sliced
- lemon juice and zest - 1
- collard greens - 1 large bunch, stemmed and and sliced into 1-inch strips
- chicken stock - 1/2 cup
- For Spicy Red Pepper Relish
- red bell peppers - 3, seeded and diced fine
- jalapeno peppers - 6-8, seeded and diced fine
- salt - 1/3 cup
- warm water - 2 cups
- garlic powder - 1 Tbsp
- sugar - 1 cup
- apple cider vinegar - 1/3 cup
Instructions
For BBQ:
- Whisk together all ingredients in a medium saucepan situated over medium heat. Allow to come to a bubble and then reduce the heat to low. Allow to simmer until thickened, about 10 minutes.
- Serve immediately or allow cooling slightly and storing in an airtight container in the refrigerator for up to a week.
For Lamb Ribs:
- In a medium bowl, whisk together the oil, honey, garlic, chili powder, paprika, cumin, salt, vinegar, orange zest and juice.
- Put the ribs into a large plastic bag and add the marinade. Seal the bag, in cryovac. Refrigerate overnight.
- Preheat the oven to 225 degrees Fahrenheit. Put the ribs in a Sheet tray and cover tightly with aluminum foil. Bake 3 to 4 hours until fat has rendered and fork tender.
For Collard Greens:
- Salt and freshly ground black pepper
- Cook the bacon in a deep sauté pan on medium-high heat until crisp, then set aside, leaving the fat in the pan. Add the red pepper flakes, garlic and lemon zest, and sauté until fragrant. Add the collard greens and cook until they begin to wilt. Add the chicken stock and 1/2 cup water and cover, lowering the heat to a simmer. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes. Add the lemon juice, and season with salt and pepper.
For Spicy Red Pepper Relish:
- Mix warm water, salt, and garlic powder until salt is mostly dissolved to make brine. Pour brine over diced peppers. Let sit 10-30 minutes (depending on how much time you have).
- Pour brine off peppers and rinse well (2-3 time) using cold water and squeeze to remove excess water. Set aside.
- In a medium sauce pan add sugar and vinegar. Bring to a boil and boil for 5-8 minutes until mixture begins to thicken like syrup.
- Remove from heat and add drained peppers. Stir. Let cool and store in refrigerator until ready to serve.
