Sticky Lamb Ribs

These slow-roasted sticky lamb ribs are coated with a sweet and savory glaze and yield juicy and succulent meat every time. Grill, smoker, and air fryer options included. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 2 25

Total Time 2 30

Servings servings

Calories 415kcal

Author Arman Liew

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.

Video

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.

Nutrition