Greek-style BBQ lamb ribs

A Greek Getaway at the Heart of Your Barbecue

This recipe takes you straight under the Mediterranean sun, where lamb reigns supreme and herbs perfume the hills. Dry-rubbed with a typically Greek spice mix, these tender lamb ribs are slowly smoked on the barbecue, served with feta-stuffed peppers and lemony orzo pasta. A Hellenic version of BBQ, full of finesse, where indulgence meets escape.

The Story Behind This Recipe

It was during a summer spent in Crete that this idea came to me: why not combine the know-how of American low & slow with the irresistible flavors of Greek grilling? Lamb ribs, much more tender than pork, are perfectly suited for this slow cooking method, enhanced with a homemade Mediterranean herb rub. Adding feta-stuffed peppers and orzo pasta with vegetables makes it a complete and convivial meal to share with friends.

⏱️ Prep and Cooking Time

• Prep: 20 minutes
• Cooking: 3 hours
• Rest: 10 minutes
• ⏳ Total: about 3 h 30

Ingredients

For the rub

• 2 tbsp sweet paprika
• 1/4 cup fine salt
• 1/4 cup cane sugar
• 1/4 cup Herbes de Provence
• 1/4 cup garlic powder
• 1 tbsp ground black pepper

For the meat

• 1 or 2 racks of lamb ribs
• A bottle of spray butter or a drizzle of olive oil
• A bit of cane sugar

For the sides

• Greek pasta (orzo)
• 1 zucchini
• A little olive oil
• Long red peppers
• Feta or creamy Greek cheese

Instructions

1. Mix all the rub ingredients in a bowl.
2. Lightly grease the lamb ribs with spray butter or a bit of olive oil. Sprinkle with cane sugar, then with the homemade rub.
3. Fire up your BBQ for indirect cooking at 250°F (120°C). Add wood chunks for smoking (olive, beech, or oak).
4. Place the ribs in the BBQ and close the lid.
5. Cut the peppers lengthwise, remove the seeds, fill them with feta, a drizzle of olive oil, and a bit of rub. Place them in the BBQ.
6. Every 30 minutes, spray the ribs with a 50/50 mix of water and apple cider vinegar.
7. Cook the orzo pasta. Once done, add grilled zucchini, olives, olive oil, a bit of rub, and crumbled feta.
8. The ribs are ready when the meat pulls well back from the bones. Let rest 10 minutes before slicing.

Serving & Pairings

Serve these lamb ribs hot, with a red cabbage vinegar slaw or homemade pickles to balance the richness of the lamb. A smooth purée or a grilled ear of corn will also be perfect on the side.

Diet Variations

• No added sugar: replace cane sugar with a natural sweetener like erythritol.
• Spicy version: add 1 tsp chipotle chili or harissa to the sauce.
• Beef or pork ribs: the same method works perfectly with other rib cuts.

🧬 Health Sheet – Cancer + Diabetes