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.
Full recipe and amounts can be found in the recipe card below.
- Lamb ribs. I bought riblets (single ribs) but you can use a whole rack if you prefer. Single ribs cook much quicker.
- Soy sauce. Use Tamari or Coconut Aminos to keep this recipe gluten free.
- Brown sugar.
- Rice vinegar. White vinegar can be substituted.
How to cook lamb ribs
Note: Lamb ribs are fatty and need to be cooked a little longer to make sure the fat has time to render out. Asking your butcher to separate the ribs (or cutting them yourself), will ensure quicker cooking time.
- Make the sauce/glaze: Combine honey, soy sauce, Gochujang, vinegar, brown sugar, garlic. Mix well and taste. The sauce needs to be sweet and spicy balanced with the salt from the soy and acid from the vinegar. Place the ribs on a parchment-lined sheetpan and spoon over half of the glaze.
- Bake the ribs: Bake at 180ºC/350ºF for 35-40 minutes. After the ribs are cooked, turn on the broiler/grill of your oven and glaze with the remaining sauce. Cook until they are caramelized and sticky.
What to serve with lamb ribs
- Creamy condensed milk potato salad
- Easy oven baked fries
- Summer grilled corn salad
- Easy spicy garlic baked potato wedges
- Easy lemon-garlic lamb chops
- Shredded lamb pitas with fried eggplant
- Lamb ragu with cauliflower gnocchi
- Slow cooked Irish lamb stew
Easy sticky lamb ribs
- 1 kg (2 pounds) 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 (If you can't find gochujang, any chilli paste can be substituted)
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- salt to taste
- Pre-heat the oven to 180ºC/350ºF 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).
- Place the ribs on the prepared baking sheet 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. After 40 minutes, increase the temperature to 220ºC/430ºF and allow the ribs to caramelize.
- Remove from the oven when the ribs are sticky and caramelized and serve.