Easy sticky lamb ribs
Baked lamb ribs in a sticky, Asian-inspired glaze is a delicious dinner or easy snack recipe. The glaze is super sticky making the ribs irresistible.
Easy Baked Lamb Ribs
Lamb ribs might not be a super easy cut of meat to find but any butcher that sells lamb will be able to provide you with lamb ribs. I prefer using single ribs or lamb riblets as they cook much faster but a whole rack will work just as well – the cooking time will just need to be adjusted. The glaze is a simple combination of pantry staples like honey, soy sauce, garlic, sugar and vinegar with the addition of Korean Gochujang.
How To Cook Lamb Ribs
1. Glaze
Combine the sauce/glaze ingredients then spoon over the lamb ribs.
2. Bake
Bake the lamb ribs in a hot oven until the fat has rendered. Turn on the broiler and brush over the remaining glaze. Allow the ribs to caramelize.
3. Serve
Serve the lamb ribs with rice, crispy potatoes or your favorite vegetable side dish.
Ingredients
- 2 lb (1kg) Lamb ribs (Ask your butcher to separate the lamb ribs so they cook faster)
For the sticky glaze
- 2 tbsp honey
- 4 tbsp soy sauce/Tamari sauce
- 2 garlic cloves crushed
- 1-2 tbsp Gochujang
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- salt to taste
Instructions
- Pre-heat the oven to 350ºF/180°C and line a large baking sheet with baking/parchment paper.
- Combine all the glaze ingredients and mix well. Taste for seasoning and adjust. You want the glaze to be sweet and spicy but be balanced with salt (from the soy) and acid (from the vinegar).
- Pat the ribs dry with paper towel then place the ribs on a sheet pan lined with parchment paper or foil and spoon over half of the glaze.
- Place the ribs in the oven and allow to bake for 20-25 minutes then brush with the remaining glaze every 10 minutes, turning the ribs over so they caramelize on both sides. After 40 minutes, increase the temperature to 220ºC/430ºF (switch on the broiler for quicker caramelisation )and allow the ribs to caramelize.
- Remove from the oven when the ribs are sticky and caramelized and serve.
Video
Notes
Ingredient Substitutions
- Fresh grated ginger can be added to the marinade.
- Garlic powder can be used as substitute for fresh garlic.
- If you can’t find Gochujang, substitute with any chilli paste. You can also use chilli powder or chilli flakes, although the flavor won’t be as rich.
- This recipe works well with both pork ribs and beef ribs, the cooking time will just need to be adjusted.
Make Ahead and Storing
- Make Ahead: You can combine the lamb ribs with the marinade and allow to marinate for up to 2 days in a sealed container in the fridge if you would like to prep the ribs ahead.
- Storing: Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
my parents absolutely adore it! Added a bit of miso for some extra flavor, and now they keep asking me to make it again!
Hi, making this tomorrow, I am marinading the lamb ribs now for 24 hours, do I need to make extra marinade to baste them with tomorrow? Thank you! Am really looking forward to trying these
You can microwave the remaining marinade and use that to baste 🙂
Hi I would like to make this with 3 kilos of lamb ribs just wondering how much longer I should cook for if I’m tripling the quantity?
As long as they are in a single layer on the baking sheet, you can bake it for 15-20 minutes longer. You’ll likely need to use a few sheets so I would rotate them half way through cooking.
Beautiful flavour. Thank you for the recipe
Apologies if this is obvious! Am I basting for 40 minutes total- so at 20, 30 and then 40 minutes on removing from the oven. Or, another 40 minutes after that first 20 minute baste? Thank you.
Your first assumption is correct – at 20, 30 and then at 40 minutes. 🙂
looks grate about to try it for supper
Is it possible to make this recipe with regular sugar instead? I don’t currently have access to brown sugar unfortunately
Yup! Regular white sugar will work well.
Can’t wait to try this recipe with some lovely buttery mash and maybe some Asian style coleslaw
Made these on a whim cause we had lamb riblets but we’ve never made them before. Didn’t have honey or gochujang, substituted honey for golden syrup and I substituted the gochujang for some chili poweder, cayenne pepper and some chili oil. Came out pretty damn good
Hi, I’m currently tracking my calories. As listed in the nutrition, How many grams of sticky lamb ribs is “ 426 calories “?
It depend on the size of your ribs but it’s approximately 2-3 lamb ribs per person.
I make these over and over as you recommend and everyone loves them. Thankyou 🙂
I love hearing that 🙂
Hi,
I’m making this in ramadhan so I can’t really taste to see how much of each ingredient I need. What measurements do u recommend?
All amounts can be found in the recipe card at the bottom of the post.
How about salt wise?
I would start with 1/2 teaspoon – the soy sauce is already salty. You can always add more salt after serving if necessary.
The sauce/marinade is awesome! The second time I made these, I adjusted the rice vinegar down to 1 tbsp, which brought out more gochujang flavor.
To take this to the next level, sous vide the lamb ribs first (with no marinade) for 18 hours at 57 C, then split up the ribs, brush on the sauce and throw under the broiler for 4-5 minutes until the sauce caramelizes. Totally epic!!!
Made this marinade tonight. Was a hit with my very picky eater. My husband And I also loved it.. definitely on the list to make again!
Removed the fat and marinated as above. Put it in the slow cooker for 6 hours on low and it was amazing, doesn’t make it sticky but the flavour was out of this world.
Do i bake these open or closed? Look delicious!
I bake them open and glaze regularly.
Hi. When glazing every 10 minutes to i have to keep turning the ribs over every ten minutes as well? or just cook them on one side and they will cook through?
I’ll amend the recipe to make it clearer. 🙂
How long would you cook a1lb rack?
30-45 minutes or until the fat has rendered and the meat is cooked.
Too easy !!
How would they go on the bbq?
They would be great on the bbq. Just cook them over medium heat to allow the fat to render.
These sound amazing! Question – you don’t need to marinade the ribs in advance at all? Just apply the glaze before cooking?
I don’t, but I suppose you could. I just glaze them while cooking.
Looks delicious!! Think I could chuck it all in the slow cooker!?
The lamb fat needs to render out so it’s not a recipe I would suggest in the slow cooker.
These were next-level good. I didn’t have any rice wine vinegar so used apple cider vinegar which seemed to work just as well, and also used fresh garlic (crushed and finely chopped) and chilli jam, because that’s all I had. But they were AMAZING. Will be making again!
Thankyou so much for this recipe! It’s a real winner in our house and it’s absolutely delicious!
So happy to hear that. 🙂
What Gea well with these Ribs. Or would you serve them on thier own
You’ll see list of what I would recommend serving with this recipe in the blog post.
Hi
I’ve got some lamb chops can I use them instead of ribs for this recipe?
Stephanie
You could but the end result won’t be quite the same. Will still be good, though!
Can I use white sugar at all? ??
You can. 🙂
These turned out amazingly good. Thanks for sharing.
So happy to hear that Manni. 🙂
Really finger licking good. Doubled the recipe for my kids and they ate every last one.
That glaze is the business, right? 😉
These look finger licking good Alida!
Thanks Mary Ann!
Must try this looks delicious
Hope you love it!