Grilled Spare Ribs --How To's For an Award-Winning Recipe

Here’s the Grilled Spare Ribs Recipe that won first place in an Iowa State Fair Cookout Contest (Lamb/Goat Division). It was submitted by William Hoffman, Grundy Center, Iowa.

3 pounds lamb shoulder spare ribs
olive oil
1 teaspoon dillweed/ground dill seed
1 Tablespoon Cookie’s Flavor Enhancer
¼ teaspoon sweet basil
¼ teaspoon leaf tarragon
½ teaspoon celery salt
12 teaspoon paprika
1 teaspoon cinnamon sugar

Procedure:

Brush all surfaces of spare ribs with olive oil before direct grilling.

After grinding together dry ingredients, place in shaker, then sprinkle on each side of ribs. The previously brushed olive oil will help these ingredients adhere and tenderize lamb more.

With charcoal having an even white/ashy surface or gas grill evenly heated, place ribs on grill for 2 minutes. Turn ribs and leave for 4 minutes, after which you will turn back on original side for 2 additional minutes. Do not overcook. Lamb is to be grilled much like beef. Take off grill and serve straight up or if you would like, any Cookie’s BBQ Sauce may be made available on the side but not on the lamb. Lamb tastes great without!

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