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

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.

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. 
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Dinner, Gluten free
Cuisine: American
Keyword: Sticky lamb ribs, Sticky rib sauce
Servings: 4
Calories: 426kcal
Author: Alida Ryder

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. 

Video

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.
 

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
Tried this recipe?Let us know how it was!

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54 Comments

  1. my parents absolutely adore it! Added a bit of miso for some extra flavor, and now they keep asking me to make it again!

  2. 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

  3. 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?

    1. 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.

  4. 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.

  5. Is it possible to make this recipe with regular sugar instead? I don’t currently have access to brown sugar unfortunately

  6. Made these on a whim cause we had lamb riblets but we’ve never made them before. Didn’t have honey or gochujang, substituted honey for golden syrup and I substituted the gochujang for some chili poweder, cayenne pepper and some chili oil. Came out pretty damn good

  7. Hi, I’m currently tracking my calories. As listed in the nutrition, How many grams of sticky lamb ribs is “ 426 calories “?

  8. 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?

  9. 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!!!

  10. 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!

  11. 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.

  12. 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?

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

  14. 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!

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