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.
These sticky baked lamb ribs recipe is the thing you make when you have friends and family coming over and you want to feed them a (literally) finger-licking-good meal. Because believe me, there will be a lot of finger-licking going down. The Asian-inspired glaze is packed full of flavor, spicy and SO sticky.
Lamb has fragrant, flavorsome meat and so the strong flavors in the sauce work incredibly well to balance the fatty, rich meat. Serve with lots of water bowls and ice cold beers for the perfect, casual feast.
How to cook lamb ribs
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 lamb ribs (or cutting them yourself), will ensure quicker cooking time. Season/marinate the ribs and bake at 180ºC/350ºF for 30-45 minutes and then grill them, brushing with glaze or marinade, until they are caramelized and cooked through.
How to make sticky sauce for ribs
Because ribs are a fatty cut of meat, you can use a sauce, marinade or glaze packed full of flavor to cut through the richness. To create a super sticky glaze, use honey and brown sugar which will caramelize when cooked. Add salt (soy sauce, fish sauce, Worcestershire sauce) and acid (lemon juice, lime juice, vinegar) to balance the sweetness. Then add aromatics like ginger, garlic, minced onions and herbs.
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
Love lamb? Try these recipes:
- Easy lemon-garlic lamb chops
- Shredded lamb pitas with fried eggplant
- Lamb ragu with cauliflower gnocchi
- Slow cooked Irish lamb stew
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 irresistable.
- 1 kg (2 pounds) Lamb ribs (Ask your butcher to separate the lamb ribs so they cook faster)
- 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.