Description
A halal-compliant twist on classic BBQ ribs using lamb or beef short ribs. Slow-cooked with a sweet and smoky dry rub, then brushed with tangy barbecue sauce for tender, fall-off-the-bone meat.
Ingredients
3–4 lbs lamb or beef short ribs
1 cup barbecue sauce (vegetarian-safe brand)
2 tbsp brown sugar (or coconut sugar)
1 tsp paprika (smoked preferred)
1 tsp garlic powder
1 tsp onion powder
1 tsp salt (adjust to taste)
1/2 tsp black pepper (freshly ground)
Unseasoned oil (for grating surface)
Instructions
Pat ribs dry and remove membrane from both sides
In a bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper to create a dry rub
Generously coat both sides of ribs with the rub
Refrigerate for 6–8 hours (or overnight) to marinate
Preheat oven to 275°F (135°C) or prepare a smoker set to 225°F (105°C)
Place ribs on a foil-lined baking sheet or smoker tray
Cook 3.5–4 hours until tender, brushing with 1/2 cup barbecue sauce in the last 30 minutes
Rest ribs uncovered for 15 minutes before slicing and serving
Notes
Ensure ribs are fully dried before applying rub
Use coconut sugar替代 for unrefined alternative
Apply sauce only in the final cooking hours to prevent burning
For extra moisture, wrap ribs in aluminum foil during last hour of cooking
- Prep Time: 30
- Cook Time: 240
- Category: Main Dishes
- Method: Slow Roasting
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1-2 ribs
- Calories: 700
- Sugar: 10g
- Sodium: 1000mg
- Fat: 40g
- Saturated Fat: 15g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 80g
- Cholesterol: 150mg