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. I’ve also tested them on the grill, smoker, and air fryer- so you’ve got options.
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 incredibly flavorful, with the meat melting off the bone. Just ask my family… they beg me to make it ALL the time!
I learned in culinary school that high-fat cuts like lamb ribs are naturally tougher, but when you cook them low and slow, the fat renders down and tenderizes the meat from the inside out. The glaze is non-negotiable- it caramelizes beautifully over every rib. That’s why I adore this recipe so much- it turns an affordable cut into something that tastes restaurant-worthy.
Table of Contents
Why I love this recipe
- Easy to cook. Season, bake, Slather on the marinade, cover, and let the oven do the hard work.
- Budget-friendly. My butcher often recommends them as the cheapest lamb cut- and they stretch surprisingly far when you’re feeding a crowd.
- Crowd-pleaser. At my last potluck, these disappeared before anything else!
- Multiple cooking options. I usually slow roast them in the oven, but I’ve also tested them on the grill, the smoker, and even the air fryer. All work beautifully.
Ingredients needed
Find the printable recipe with measurements below.
- Lamb ribs. Sometimes called lamb spare ribs or riblets (cut from the breast section, just below the rack). I usually get mine from a local butcher, but most large supermarkets stock them, too. If you’re using smaller Australian or New Zealand lamb, just note that they’ll cook a little faster than American lamb.
- Lamb seasoning. My go-to mix is fennel seeds, garlic, smoked paprika, kosher salt, and black pepper. This balances the rich flavor of the lamb
- 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 (or honey), ketchup, barbecue sauce, brown sugar (or coconut sugar/white sugar), and Dijon mustard.
How to make glazed lamb ribs
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 4- Finish. Remove the foil and bake the ribs uncovered for a further 25 minutes. Baste them until sticky and caramelized. Garnish with parsley, rest the meat, and serve hot.
★★★★★ REVIEW
“Love this lamb ribs recipe. I make them at least once a week!” – Maya
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 to aluminum foil and place them in the air fryer basket. Air fry at 400°F (200°C) 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 250°F 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 the ribs dry with a paper towel to ensure there is no excess moisture before adding the seasoning.
- Doneness: look, not clock. The surest sign your ribs are ready isn’t the oven timer- it’s when the meat curls back from the bones and a fork slips in like butter. That’s when you know they’ll fall apart in your mouth!
- Use a water tray for moisture. During the slow bake, set the ribs on a rack over a pan with a bit of water (or place a small pan of water on the shelf below). The gentle steam keeps the meat juicy. Without it, I found the ribs can sometimes dry out.
- 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.
Frequently asked questions
Yes- I do this when I’m entertaining. Rub the seasoning on the ribs and refrigerate them until you’re ready to cook. Because this recipe takes 2-3 hours to roast and is best served fresh, I advise you to make it the same day.
I prefer to leave the fatty layer on because it bastes the lamb as it cooks and keeps it juicy. If you prefer a leaner, less rich dish, peel it before cooking.
They can be! This is why I recommend slow roasting over other methods. There is little room for error, and the fat connective tissue melts into the meat, leaving it juicy and tender.
Serving suggestions
Friends, keep the sides simple when it comes to what to pair with these ribs. They are super flavorful. We love basmati rice or Cauliflower mashed potatoes to soak up those sticky flavors. As for veggie sides, sauteed broccolini, roasted potatoes and carrots, or an air fryer baked potato round things out nicely.
Storage instructions
To store. If you have leftovers, you can keep them in the fridge, covered, for up to two days. Any longer, and the ribs just don’t have the same flavor.
To reheat. Reheat in a microwave for a couple of minutes or in the oven until heated thoroughly.
More lamb recipes to try
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 300°F (150°C). 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 minutes, regularly basting them until sticky and caramelized.
Notes
- Doneness: Lamb ribs are ready when the meat pulls back from the bones and feels fork-tender.
- Lamb ribs: New Zealand and Australian lamb ribs are smaller than American lamb, so check for doneness 20-30 minutes earlier, as they cook faster.
- Leftovers: Keep in the fridge, covered, for up to 2 days.
- Other cooking methods: Here is how to make them in the smoker, the grill, or the air fryer.
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!