Lamb Ribs
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My slow-roasted sticky lamb ribs are coated with a sweet and savory glaze and yield juicy and succulent meat every time. Multiple cooking methods included.
Want more tasty lamb recipes? Try my lamb burgers, lamb lollipops, lamb kabobs, and lamb meatballs next.
As much as I love beef ribs or pork ribs, I reckon lamb ribs are one of the most underrated yet delicious cuts out there.
If you need more convincing, my sticky lamb rib recipe is the dish to win you over. It’s so flavorful, and the meat pretty much melts off the bone. Just ask my family… they beg me to make it ALL the time!
Table of Contents
Why I love this recipe
- Easy to cook. Slap on the marinade, and then throw the ribs in the oven. It’s THAT simple
- Budget-friendly. Lamb spare ribs are one of the most affordable cuts of meat. Given the current rate of inflation, it might soon become the most affordable meat!
- Crowd-pleaser. This is the kind of dish I make for every potluck, game night, or general entertaining.
- Multiple cooking options. I typically oven-bake the ribs, but I’ve included grill, smoker, and air fryer options.
★★★★★ REVIEW
“Love this lamb ribs recipe. I make them at least once a week!” – Maya
Ingredients needed
- Lamb ribs. Sometimes referred to as lamb spare ribs, rack of lamb, or lamb riblets. I prefer getting mine from my local butcher, but any mainstream grocery store should have them stocked, too.
- Lamb seasoning. I use a mix of fennel seeds, garlic, smoked paprika, kosher salt, and black pepper.
- Homemade glaze. We want the lamb to be sweet and sticky, so a combination of sauces AND a liquid sweetener is a must. For this recipe, I’m using maple syrup, ketchup, barbecue sauce, brown sugar, and Dijon mustard.
How to make glazed lamb ribs
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Season. Rub the seasoning mixture into the ribs and place them in a single layer on a wire rack. Then, place the rack in a large baking tray filled with water.
Step 2- Slow bake. Cover the ribs with tin foil and bake them in a preheated oven for two hours.
Step 3- Brush the glaze over the ribs.
Step 5- Finish. Remove the foil and bake the ribs uncovered for a further half an hour. Baste them until sticky and caramelized. Garnish with parsley, rest the meat, and serve hot.
Alternative cooking methods
I prefer slow roasting the ribs because it’s an easy set-and-forget dish, but I’ve tested this on the grill, smoker, and air fryer, so you have some speedier options.
Grill method: Grease a charcoal grill, then turn it up to high heat. Add the seasoned ribs in a single layer on top and grill for 25-30 minutes, turning regularly and basting with the sauce throughout.
Air fryer method: Similar to my classic air fryer ribs, transfer the seasoned ribs in aluminum foil and place them in the air fryer basket. Air fry at 200C/400F for 35 minutes. Remove the ribs from the foil, douse them in the glaze, and air fry for another 10 minutes.
Smoker method: Preheat the smoker to 250F using mild flavored wood chips. Add the seasoned ribs and smoke for 3 hours. Remove from the smoker, brush with the glaze, and smoke for another 45 minutes.
Arman’s recipe tips
- Pat dry the ribs with a paper towel to ensure there is no excess moisture before adding the seasoning.
- Check for doneness. Since we’re slow-roasting the ribs, there isn’t a need to worry about undercooking the meat. However, if you use the grill or air fryer method, you can check for doneness using a meat thermometer and ensure the ribs reach at least 165F.
- Don’t forget to cover the ribs. The water tray and the foil-covered ribs help to lock the moisture and prevent the ribs from drying out.
- Use different sweeteners like honey, white sugar, or coconut sugar.
- Use a different glaze. So long as the glaze has a little sugar that helps it caramelize, you can use any sauce, including my katsu sauce or eel sauce.
Storage instructions
To store. Keep the leftover ribs in an airtight container in the fridge for 1-2 days.
To reheat. Reheat in a microwave for a couple of minutes or in the oven until heated thoroughly.
Frequently asked questions
Rub the seasoning and refrigerate the ribs until you’re ready to cook. Because this recipe takes 2-3 hours to roast and is enjoyed fresh, I advise you to make it the same day.
I prefer to leave the fatty layer on as it keeps the lamb juicy during the cook. If you prefer a less rich dish, peel it off before cooking.
Serving suggestions
Friends, keep the sides simple when it comes to what to pair with these ribs. They are super flavorful!
- Cauliflower mashed potatoes
- Sauteed broccolini
- Roasted potatoes and carrots
- Air fryer baked potato
- Basmati rice
Sticky Lamb Ribs
Video
Ingredients
- 2 pounds lamb ribs
- 1 teaspoon fennel seeds
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup water
Glaze
- 1/4 cup maple syrup
- 1/4 cup ketchup
- 2 tablespoons bbq sauce
- 2 tablespoons brown sugar
- 1 tablespoon Djion mustard
Instructions
- Preheat the oven to 150C/300F. Place a wire rack in a large baking tray or roasting pan.
- In a mixing bowl, add the ribs and sprinkle with fennel seeds and smoked paprika. Season with salt and pepper. Place the seasoned ribs on a single layer on the rack.
- Pour the water into the pan and cover with tin foil. Bake for 2 hours, until tender.
- Whisk together the maple syrup, ketchup, BBQ sauce, brown sugar, and Dijon mustard.
- Remove the foil from the ribs and brush with the glaze.
- Bake for 25-30 minutes, regularly basting them until sticky and caramelized.
freakin yummy
Really delicious! Not such a cheap cut in Australia. You mention garlic in your ingredients needed, but not in the recipe, so what type of garlic? fresh on garlic powder please?
These were incredible. I’ve been using the glaze for other meats too!
Delicious beyond our expectations. Thanks so much, it will be a recipe that we will use regularly.
Love this lamb ribs recipe. I make them at least once a week!
Great to hear that, Maya!