BBQ Denver Lamb Ribs with Alabama White Sauce and Pickled Red Onions

1. For spareribs, remove membrane and excess skirt steak from lamb ribs. Preheat smoker to 225 F.

2. For rub, in bowl, combine brown sugar, paprika, smoked paprika, pepper, salt, garlic powder, onion powder, mustard powder and cayenne. Rub mixture on ribs. Place ribs in smoker and smoke for 1½ to 2 hours.

3. Remove ribs from smoker; wrap in plastic and then in foil. Place ribs back in smoker for 20 minutes.

4. Meanwhile, prepare Alabama white sauce: in large bowl, combine mayonnaise, vinegar, sugar, horseradish, black pepper and cayenne pepper.

5. For pickled onions, in saucepan over medium heat, bring vinegar, sugar, pickling spice and salt to a simmer. Remove from heat; pour over onion slices in a nonreactive bowl. Allow to cool.

6. Remove lamb from smoker; place on grill over medium heat. Brush lamb with Alabama white sauce; grill lamb until charred on all sides.

7. Remove lamb from grill; cut in between each bone.  Plate ribs and drizzle with Alabama white sauce and a pinch of barbecue rub. Garnish with pickled red onions.

Photo courtesy of American Lamb Board