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 sticky lamb ribs

Ingredients

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.
  • Honey. 
  • 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.

Easy sticky lamb ribs

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.

  1. 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.
  2. 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

Easy sticky lamb ribs

Lamb recipes

  1. Easy lemon-garlic lamb chops
  2. Shredded lamb pitas with fried eggplant
  3. Lamb ragu with cauliflower gnocchi
  4. Slow cooked Irish lamb stew
Easy sticky lamb ribs

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 irresistable. 
4.48 from 252 votes
Print Pin Rate
Course: Dinner, Gluten free
Cuisine: American
Keyword: Sticky lamb ribs, Sticky rib sauce
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Calories: 426kcal
Author: Alida Ryder
Servings: 4

Ingredients

  • 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

Instructions

  • 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, turning the ribs over so they caramelize on both sides. 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. 

Nutrition

Calories: 426kcal | Carbohydrates: 17g | Protein: 32g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1146mg | Potassium: 462mg | Fiber: 1g | Sugar: 15g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg

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37 Comments

  1. 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?

  2. 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!!!

  3. 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!

  4. 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.

  5. 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?

  6. These sound amazing! Question – you don’t need to marinade the ribs in advance at all? Just apply the glaze before cooking?

  7. 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!

  8. Thankyou so much for this recipe! It’s a real winner in our house and it’s absolutely delicious!