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.
Video
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.
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.
Absolutely delicious
Delicious!!! Amazing recipe
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