Café Rouge’s Denver Ribs with Salsa Verde
Prep: 1 day
Cook: 1 hour
Marsha McBride is the chef/owner of Café Rouge, a restaurant and meat market in Berkeley that features Niman Ranch meats. Marsha made these ribs for our first Lamb Ranch Picnic last spring and they were a smashing success, so we thought we’d share the recipe with you.
5 pounds Niman Ranch Denver ribs
1 bottle red wine
1 cup olive oil
3 branches of fresh rosemary
5 whole garlic cloves, smashed
Peel of one lemon, grated
Salt and pepper
1 cup whole peppermint leaves chopped
4 cups Italian parsley, chopped
1/2 cup nicoise olives coarsely chopped
1/4 cup sun-dried tomatoes coarsely chopped
1/2 cup red wine vinegar
2 cups extra virgin olive oil
Zest of one lemon
Salt and pepper to taste
For the Ribs
- Combine herbs, wine, oil and seasonings. Marinate the ribs for 24 hours, turning several times.
- Grill over a low fire 1 hour until lamb is tender and starts to fall from the bone.
A note on grilling lamb from Chris Schlesinger and John Willoughby in their book How to Cook Meat, (William Morrow, 2000): Since lamb contains a fair amount of fat that can drip into the fire and cause flare-ups, make sure you have a section of the grill with no coals so you can move the lamb there to let any flare-ups die down.
For the Salsa Verde
- While the ribs are cooking, mix all ingredients in a mixing bowl.
- Serve room temperature spread lightly atop the ribs immediately after they leave the grill.