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.
Lamb ribs might not be a super easy cut of meat to find but any butcher that sells lamb will be able to give you lamb ribs. I prefer using single ribs 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 with the addition of Korean Gochujang.
- Lamb ribs. I bought lamb riblets (single ribs) but you can use a whole rack if you prefer. Single ribs cook much quicker. This recipe will work with pork ribs too.
- Soy sauce. Use Tamari or Coconut Aminos to keep this recipe gluten free.
- Garlic. I used fresh garlic but garlic powder can also be used.
- Gochujang. Gochujang is a deep red, Korean chilli paste made from gochugaru chili powder. This sweet, savory fermented condiment is a delicious addition to this glaze. If you can’t find gochujang, you can use Sambal Oelek or even a few teaspoons of chill flakes/red pepper flakes, even though the flavor won’t quite be as good.
- 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, a few tablespoons of vinegar, brown sugar and garlic in a small bowl. Mix well and taste. The sauce needs to be sweet and spicy, with the flavour balanced with the 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. 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.
- 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. I’ve never cooked these ribs in a smoker but I can only imagine how delicious they would be.
Can I grill lamb ribs?
Yes, you can cook lamb ribs on an outdoor grill or barbecue. Cook the ribs until the fat has rendered then brush with the glaze while turning regularly to allow the ribs to become sticky and glossy.
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.