Lamb ribs with bulgur

3 h +

3/3

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Lamb ribs with bulgur: cut the ribs individually, cut the lamb fat into pieces. Peel the onions, and also the heads of garlic.
Prepare the Kamado BONO grill for direct cooking, light the coals with a fire starter, cover with the lid, and wait until the temperature rises to 180 degrees. Adjust the upper and lower air vents to maintain a consistent temperature. In direct heat, place a cauldron in the grill, pour in oil, add the lamb fat, and cook until browned. Remove. In portions, so the cauldron doesn’t cool down, sear the ribs. Return all the meat to the cauldron.
Add 2/3 of the butter packet. Stir and lightly fry. Add the tomato paste, adjika, sprinkle in the paprika powder, and pour in the white wine vinegar. Stir, then pour in water to cover everything. Cover and let it come to a boil.
Submerge the garlic heads, add the onions. Stir, taste, and season with salt. Cover the cauldron and close the grill. Leave the air vents slightly open. Stew for 1 hour, but after 20 minutes, remove the garlic heads so they don’t overcook. In the meantime, check if more water is needed.
Boil the bulgur in salted water for 15 minutes. Melt a little lamb fat and 1/3 of the butter in oil. Pour into the bulgur and mix well.
Serve the ribs with the onion and garlic heads and with the bulgur. Season everything with freshly ground pepper and chopped parsley.
Enjoy your meal lamb ribs with bulgur!