Ingredients
1 tablespoon kosher salt
1 tablespoon sugar
One 3 1/2-pound rack of lamb ribs
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in a bowl, whisk the vadouvan, salt and sugar. set the ribs on a rimmed baking sheet and rub the spice mixture all over them; refrigerate, covered, for 8 hours or overnight. preheat the oven to 300. roast the ribs for 2 1/2 hours, until browned and tender; transfer to a carving board and let rest for 10 minutes. cut into 2-rib pieces and serve.