Yield: 6 Servings
- Lamb breasts trimmed, brisket bones removed (Denver ribs), trimmed of heavy fat cover 6 ea
Rum Barbecue Sauce
- Butter, unsalted 1 Tbsp 15 mL
- Onion, medium, chopped 1
- Garlic, chopped 1 Tbsp / 15 mL
- Chili powder 2 Tbsp / 30 mL
- Jalapeño pepper, chopped 1 Tbsp / 15 mL
- Dark rum 2 fl oz / 60 mL
- Worcestershire sauce 3 fl oz / 90 mL
- Tomato paste 4 oz / 113 g
- Cider vinegar 2 fl oz / 60 mL
Jerk Seasoning Rub
- Garlic cloves, mashed to paste 4
- Kosher salt 2 Tbsp / 30 mL
- Brown sugar 2 Tbsp / 30 mL
- Curry powder 1 Tbsp / 15 mL
- Thyme 1 Tbsp / 15 mL
- Fresh ginger, grated 1 Tbsp / 15 mL
- Crushed red pepper 1 Tbsp / 15 mL
- Dry ground mustard 2 tsp / 10 mL
- Black pepper 1 Tbsp / 15 mL
- Allspice 1 tsp / 5 mL
- Cinnamon 1 tsp / 5 mL
- Cayenne pepper 1 tsp / 5 mL
- To make the Rum Barbecue Sauce, heat the butter in a pan, add the onions and garlic, and sauté until slightly browned.
- Add the chili powder and jalapeño peppers and sauté until slightly soft. Add in Worcestershire sauce, tomato paste, vinegar, brown sugar, and rum. Cook over low heat and reduce until thickened.
- Mix together all seasonings for the Jerk Seasoning Rub.
- Rub the spice mix thoroughly into the lamb. Cook over charcoal or char-grill on medium-high heat for about 10 minutes, turning often until thoroughly browned. Be cautious not to allow too much flaring, as lamb fat will ignite easier than other fats.
- Remove from the grill and place on rack in a pan. Brush the ribs with barbecue sauce and place in 325°F / 163°C oven for about 2 hours or until meat pulls away from bones easily. Brush the ribs with the barbecue sauce as needed to develop a nice glaze. The ribs can be served whole as a single portion or cut into individual ribs.