Ingredients:
- 2 racks of lamb ribs
Marinade:
- Juice of 2 limes
- 1 tablespoon orange zest
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
Mojo Sauce:
- Juice of 1 orange
- Juice of 1 lime
- 3 garlic cloves, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 cup olive oil
- Salt and black pepper to taste
Instructions:
- In a small bowl, whisk together the lime juice, orange zest, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and olive oil to make a marinade. Rub the marinade all over the lamb ribs, cover, and refrigerate for at least 4 hours or overnight.
- Prepare a braai for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
- Place the lamb ribs on the cooler side of the braai with the bone side down. Cover with a lid and adjust the air flow to 1/4 open at the base and leave a small crack (2mm) in the vent holes on the lid. This will ensure the coals burn slowly and evenly. Braai for 2-3 hours, turning every 30 minutes, until the ribs are tender and the meat is falling off the bone.
- While the ribs are cooking, make the mojo sauce. In a small bowl, whisk together the lime juice, orange juice, garlic, cumin, oregano, olive oil, salt, and black pepper.
- Serve the braaied lamb ribs with the mojo sauce on the side. Enjoy!