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Home » Recipes » Easy sticky lamb ribs

Easy sticky lamb ribs

March 22, 2022 by Alida Ryder 26 Comments

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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.

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 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. 
4.39 from 177 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
Servings: 4
Calories: 426kcal
Author: Alida Ryder

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. 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

Filed Under: Dinner Recipes, Gluten Free, Meat, Recipes, Snacks Tagged With: lamb ribs, Sticky lamb ribs, sticky rib glaze, sticky rib sauce, Sticky Ribs

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Comments

  1. Joyce

    January 24, 2022 at 5:42 AM

    How long would you cook a1lb rack?

    Reply
    • Alida Ryder

      January 30, 2022 at 3:20 PM

      30-45 minutes or until the fat has rendered and the meat is cooked.

      Reply
  2. Greg

    January 19, 2022 at 10:43 AM

    Too easy !!

    Reply
  3. Simstar

    November 15, 2021 at 8:38 AM

    How would they go on the bbq?

    Reply
    • Alida Ryder

      November 25, 2021 at 7:25 PM

      They would be great on the bbq. Just cook them over medium heat to allow the fat to render.

      Reply
  4. Manji

    October 23, 2021 at 8:29 AM

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

    Reply
    • Alida Ryder

      November 25, 2021 at 7:48 PM

      I don’t, but I suppose you could. I just glaze them while cooking.

      Reply
  5. Emily

    May 6, 2021 at 3:23 AM

    Looks delicious!! Think I could chuck it all in the slow cooker!?

    Reply
    • Alida Ryder

      May 18, 2021 at 2:48 PM

      The lamb fat needs to render out so it’s not a recipe I would suggest in the slow cooker.

      Reply
  6. Kathryn

    November 13, 2020 at 2:39 AM

    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!

    Reply
  7. Kristine

    May 24, 2020 at 4:40 AM

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

    Reply
    • Alida Ryder

      May 25, 2020 at 1:39 PM

      So happy to hear that. 🙂

      Reply
      • Zak

        November 6, 2021 at 3:41 PM

        What Gea well with these Ribs. Or would you serve them on thier own

        Reply
        • Alida Ryder

          November 25, 2021 at 7:35 PM

          You’ll see list of what I would recommend serving with this recipe in the blog post.

          Reply
    • Stephanie Davies

      March 2, 2021 at 1:23 PM

      Hi
      I’ve got some lamb chops can I use them instead of ribs for this recipe?

      Stephanie

      Reply
      • Alida Ryder

        March 23, 2021 at 5:42 PM

        You could but the end result won’t be quite the same. Will still be good, though!

        Reply
        • Chris Gallaher

          June 22, 2021 at 11:56 AM

          Can I use white sugar at all? ??

          Reply
          • Alida Ryder

            June 26, 2021 at 4:52 PM

            You can. 🙂

  8. Manni

    February 17, 2020 at 1:49 AM

    These turned out amazingly good. Thanks for sharing.

    Reply
    • Alida Ryder

      February 19, 2020 at 5:26 PM

      So happy to hear that Manni. 🙂

      Reply
  9. Gretha

    March 14, 2019 at 9:55 AM

    Really finger licking good. Doubled the recipe for my kids and they ate every last one.

    Reply
    • Alida Ryder

      March 14, 2019 at 10:00 AM

      That glaze is the business, right? 😉

      Reply
  10. Mary Ann | The Beach House Kitchen

    March 4, 2019 at 6:29 PM

    These look finger licking good Alida!

    Reply
    • Alida Ryder

      March 8, 2019 at 9:57 AM

      Thanks Mary Ann!

      Reply
  11. Mike

    March 4, 2019 at 6:13 PM

    Must try this looks delicious

    Reply
    • Alida Ryder

      March 8, 2019 at 9:57 AM

      Hope you love it!

      Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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