GHT Maker's Mark® Cured Lamb Ribs Recipe
by Jonathon Sawyer, Chef, The Greenhouse Tavern
These ribs take some time to prepare, but the end result is nothing short of spectacular. The spiced, tangy glaze is reminiscent of Mediterranean Morocco, and the succulent ribs pair well with a glass of Maker's Mark® on ice.
Prep Time: 1 day before
Cook Time: 4–5 hours
1 cup Maker's Mark® Bourbon
2 racks cured lamb ribs
2 bottles Gus's Dry Cola
1 cup dry red wine
4 cups light lamb stock (or pork stock or chicken)
1 cup fresh ginger, chopped
10 pieces star anise
5 cinnamon sticks
1 cup preserved lemon
1/2 cup buckwheat honey
1/4 cup candied ginger
1 cup Bärenäjger Honey Liqueur
1/4 cup dark brown sugar
1 cup champagne vinegar
1 tablespoon rose water
- Combine all above ingredients in a stainless braising pan, bring to a boil and reduce to simmer. (Reserve lamb ribs, vinegar and sugar.)
- Preheat grill or griddle to medium high heat. Grill lamb ribs until a nice golden char is achieved on all sides, approximately 11 minutes per side.
- Add lamb ribs to braising pan and place in an oven for as long and low as possible. (Hint: at The Greenhouse Tavern, we do 12 hours at 220°F, but you at home can do 3 hours at 350°F) The most important thing is that the ribs' flesh is fall off the bone tender.
- Allow ribs to cool overnight in liquid. This will ensure moisture is properly distributed among the ribs.
- The following day remove ribs from liquid, strain liquid and then add sugar, vinegar and rosewater to braise. Reduce to a syrupy, succulent glaze-like consistency.
- Cut ribs into two bone portions for ease of grilling. Grill ribs again until warmed through. Then brush lightly with glaze. It would be ideal to use a hardwood closeable grill if possible. Allow glaze to caramelize and intensify. Garnish with lime and sliced radishes. Enjoy.
Cure for the lamb ribs
1 cup Maker's Mark® Bourbon
Two racks of lamb ribs (approximately 16 bones)
1 piece nutmeg
2 tablespoons whole cardamom pod
4 cinnamon sticks
20 pieces star anise
2 tablespoons whole black peppercorns
1 cup Bärenjäger Honey Liqueur
4 tablespoons fresh ginger, peeled and chopped
Zest of 2 lemons
Zest of 2 oranges
2 tablespoons Muscovado Brown Sugar
2 tablespoons kosher salt
- Take all the spices and coarsely chop them. Then combine Bärenjäger, Maker's Mark® and spices. Place in an airtight container. If making in advance, rub can be held for 3 days.
- Rub the ribs aggressively, making sure to permeate all crevices. Allow to rest overnight, weighted if possible. Depending on the size of the lamb, the cure may take longer.
Tags: Bourbon Cola Maker's Mark Nutmeg Honey Salt Star Anise Brown Sugar Entrees Champagne Vinegar Lamb Ribs Red Wine Lamb Stock Ginger Honey Liqueur Rose Water Cardamom Pod Entrées Cinnamon Peppercorn Jonathon Sawyer Lemon Orange Hungry