Denver Ribs are lamb spareribs, the lower 7 to 8 ribs usually with the fat, gristle, and connective tissue removed. Denver Ribs are a leaner alternative to pork ribs, and with a big flavor, they're delicious with or even without a dipping sauce.
Like spareribs, Denver Ribs can be cooked with dry heat, barbecued, or slowly braised in moist heat and finished with high heat for a crispy exterior.
Recipe: Slow Roasted Denver Ribs
- 1 package White Oak Pastures Grassfed Lamb Denver Ribs (2 ribs, 1.5 lbs.)
- Salt and pepper
- Dipping sauce (optional)
- The bone side of Denver Ribs has a thin layer of membrane (just like with pork ribs). Remove this membrane by pulling away, using a paper towel or cloth towel to help if needed.
- Heat oven to 250°F.
- Place ribs in roasting pan, fat-side up. Brush ribs with oil and season with salt and pepper.
- Cook ribs until fat has rendered, the outside is golden brown, and the meat has pulled away from the bones. By this point, the ribs should be deeply crisp, but you can also sear under a broiler for a few minutes for added color.
- Slice into ribs and serve immediately. These ribs are full of flavor on their own, but you can also serve them with something like barbeque sauce, a spice mix like za’atar, or a sweet sauce like pomegranate molasses.