"The lamb ribs from Rhubarb restaurant in Asheville, North Carolina perfectly walk the line between savory and sweet. And that line is succulence. I'm going out on a lamb here and saying these are the ...

There's something undeniably heartwarming about gathering around a backyard BBQ, where the grill sizzles and laughter fills ...

Lamb ribs are the most inexpensive and unsung part of the lamb, says Tom Mylan, who says they're very similar to pork spare ribs. Here he combines the sweet and tangy flavors of American barbecue with ...

Al Roker serves up spring: 4-ingredient lamb ribs and couscous with mint It's the official start of spring, so our own Al Roker shares one of his favorite spring recipes: lamb ribs with a citrus and ...

CHICAGO (WLS) -- Charles Thurman the owner of Medley Grill & BBQ on the city's south side cooked up a storm with Tracy Butler. 3. Apply a light coat of your preferred oil to create a binder for the ...

On the topic of ribs, pork is the meat that garners the most attention. Those big meaty spares are one of the backbones of barbecue, and that Chili’s baby back rib jingle is probably already singing ...

1. Stir together oil, garlic, rosemary, fennel pollen, pepper, ½ teaspoon cayenne and 2 teaspoons salt in a small bowl. 2. Remove membrane from the American Lamb ribs. Pat ribs dry and rub all over ...

Instructions: Combine paprika, brown sugar, ground mustard, granulated garlic, dried thyme, lemon pepper, ground rosemary and ground coriander in a small bowl and blend well for the dry rub. Remove ...

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°.

It's easy to forget about lamb ribs, the most unsung and yet least expensive cut of lamb. Unlike pork or beef ribs, they're not always readily available, prepackaged, in the grocer's meat case. I ...