To smash the garlic, peel a clove, then press it against a cutting board with the flat side of a knife. Do this until you have enough to fill 3 tablespoons. You can use a different marinade, if you prefer. It can be homemade or store-bought.
Alternatively, transfer everything into 1 or 2 large, resealable plastic bags. Be sure to seal the bag(s) tightly.
You can use a different basting glaze. Do not reuse the marinade, however. You do not need to refrigerate this glaze. Honey and vinegar can stand at room temperature.
Discard any leftover marinade. Do not save it for another recipe. The ribs won’t be fully cooked on the inside at this point; you’re not done baking them.
Discard any leftover glaze once the baking time is up.
Each portion should contain 2 to 3 ribs. Allowing the ribs to rest for 5 minutes will help them finish cooking on the inside. Wrap any leftover ribs in foil and put them into the fridge. Eat them within 3 days.
This will be your marinade. If you have a different marinade that you prefer, prepare that instead.
Make sure that the ribs are fully coated with the marinade. If you need to, roll them over a few times. After about 30 minutes, flip the bags over. This will help ensure that both sides of the ribs sit in the marinade for an equal amount of time.
Gas grill: turn the burners to “high” and wait 15 minutes. Turn the middle burners off and reduce the rest to medium-high heat. Charcoal grill: burn 50 briquettes until they turn light gray. Put them into 2 piles on each side of the grate with a drip pan between them. Set a grill grate on top.
Discard any leftover marinade. Do not reuse it; it’s been in contact with raw meat.
Discard any leftover olive oil. It’s been contaminated by the basting brush and ribs. How much salt and pepper you use is up to you.
The ribs are ready when they are charred on the outside, and medium-rare on the inside.
For example, if you used a Greek or Mediterranean marinade, you could serve the ribs with tzatziki. Wrap leftover ribs in foil. Store them in the fridge, and enjoy them within 3 days.
Browning the lamb racks first will help seal the juices in and give you a more tender meal. If your pan is small, you may have to do this step twice, once for each rack.
If you have a different recipe that you’d prefer to use, add those ingredients into the cooker instead.
If you are using a different recipe, then use those ingredients instead.
Make sure that the slow cooker is sitting on a heat-safe surface. A granite or tile countertop is fine, but a linoleum countertop isn’t because it will warp.
The lamb may absorb some of the wine as it cooks. If that happens, just add a splash of wine to replace what was lost. Slow and steady is the key for lamb ribs. Don’t use high heat to save time.
You don’t need to let the lamb racks rest for 5 minutes like you normally would with baking or grilling. Cover and store any leftover ribs in the fridge, and eat them within 3 days.
