The lamb ribs are the spare ribs of the lamb, cut from the rib cage. This cut can be cooked low and slow, just like you’d prepare any other variety of ribs.
The key to cooking lamb ribs is to melt away some of the fat to cut through the richness inherent in this cut. Season with salt and pepper then smoke them low and slow at 225°F until tender (about 3 hours) or char them over a 2 zone fire on the grill until the fat cap has rendered (watch for flare ups). Finish the ribs with a bit of fresh lemon juice and herbs.