Rib Kickin' Ribs

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 4 lamb rib racks (about 4 pounds)
• 2 limes, juice of
• 4 tablespoons maple syrup
• 2 habanero peppers, dried (or 6tb powder)
• 2 chipotle chiles, dried
• 15 bird's eye dried chilies (or tepins)
• 3 tablespoons instant chicken broth
• 2 tablespoons italian herb seasoning
• 1 tablespoon cumin, ground
• 1 teaspoon mustard seeds
• 1 teaspoon sea salt

Recipe

• 1 in a coffee/spice grinder, mix the cayenne, chipotles, bird's eyes, chicken broth powder, cumin, mustard seeds, and sea salt until you have a fine powder.
• 2 in a seperate bowl, mix the powder with the juice from the limes and the maple syrup. it should be a fairly thick paste. if not, add more of your favorite powdered ingredient.
• 3 rub the paste on the ribs and marinate for two days in the fridge, tightly wrapped with saran wrap, or in a glass bowl, tightly covered. flip them occasionally.
• 4 on the day of cooking, preheat oven to 175°f, remove ribs from saran wrap. place each rack in the middle of a piece of parchment paper and seal it by bringing both ends together above the rack and rolling them tightly down until you have a well sealed package. do the same again but with aluminum foil. make sure you wrap them as tight as possible.
• 5 place them in a large casserole, covered with aluminum foil, or in a dutch oven, tightly covered. the idea is to cook them slowly and seal the juices inches cook them in the oven for about 5 hours, or until the meat is tender. cooking time will vary greatly depending on the ribs, your oven, and how tightly they are wrapped. i recommend checking them every hour. it is difficult to burn them at 175°
• 6 when they are finished, remove the foil and saran wrap and smear each rack with maple syrup and then put them under the broiler until they have a nice crispy crust, be careful not to burn them! serve warm.