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!
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.
Video
Notes
TO STORE. Keep the leftover ribs in a sealed container in the refrigerator for 1-2 days. TO FREEZE. These decadent lamb ribs are best enjoyed fresh. I don’t recommend freezing the leftovers.TO REHEAT. Reheat in a microwave for a couple of minutes or in the oven until heated thoroughly.