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.

Course Dinner, Gluten free

Cuisine American

Keyword Sticky lamb ribs, Sticky rib sauce

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 426kcal

2 lb (1kg) Lamb ribs (Ask your butcher to separate the lamb ribs so they cook faster)

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.

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: 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.