Want more tasty lamb recipes? Try my lamb burgers, lamb lollipops, lamb kabobs, and lamb meatballs next. As much as I love beef ribs or pork ribs, I reckon lamb ribs are one of the most underrated yet delicious cuts out there. If you need more convincing, my sticky lamb rib recipe is the dish to win you over. It’s so flavorful, and the meat pretty much melts off the bone. Just ask my family… they beg me to make it ALL the time!
Why I love this recipe
Easy to cook. Slap on the marinade, and then throw the ribs in the oven. It’s THAT simple Budget-friendly. Lamb spare ribs are one of the most affordable cuts of meat. Given the current rate of inflation, it might soon become the most affordable meat! Crowd-pleaser. This is the kind of dish I make for every potluck, game night, or general entertaining. Multiple cooking options. I typically oven-bake the ribs, but I’ve included grill, smoker, and air fryer options.
Ingredients needed
Lamb ribs. Sometimes referred to as lamb spare ribs, rack of lamb, or lamb riblets. I prefer getting mine from my local butcher, but any mainstream grocery store should have them stocked, too. Lamb seasoning. I use a mix of fennel seeds, garlic, smoked paprika, kosher salt, and black pepper. Homemade glaze. We want the lamb to be sweet and sticky, so a combination of sauces AND a liquid sweetener is a must. For this recipe, I’m using maple syrup, ketchup, barbecue sauce, brown sugar, and Dijon mustard.
How to make glazed lamb ribs
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Love this lamb ribs recipe. I make them at least once a week!” – Maya
Arman’s recipe tips
Pat dry the ribs with a paper towel to ensure there is no excess moisture before adding the seasoning. Check for doneness. Since we’re slow-roasting the ribs, there isn’t a need to worry about undercooking the meat. However, if you use the grill or air fryer method, you can check for doneness using a meat thermometer and ensure the ribs reach at least 165F. Don’t forget to cover the ribs. The water tray and the foil-covered ribs help to lock the moisture and prevent the ribs from drying out. Use different sweeteners like honey, white sugar, or coconut sugar. Use a different glaze. So long as the glaze has a little sugar that helps it caramelize, you can use any sauce, including my katsu sauce or eel sauce.
Storage instructions
To store. Keep the leftover ribs in an airtight container in the fridge for 1-2 days. Grill method: Grease a charcoal grill, then turn it up to high heat. Add the seasoned ribs in a single layer on top and grill for 25-30 minutes, turning regularly and basting with the sauce throughout. Air fryer method: Similar to my classic air fryer ribs, transfer the seasoned ribs in aluminum foil and place them in the air fryer basket. Air fry at 200C/400F for 35 minutes. Remove the ribs from the foil, douse them in the glaze, and air fry for another 10 minutes. Smoker method: Preheat the smoker to 250F using mild flavored wood chips. Add the seasoned ribs and smoke for 3 hours. Remove from the smoker, brush with the glaze, and smoke for another 45 minutes. To reheat. Reheat in a microwave for a couple of minutes or in the oven until heated thoroughly.
Frequently asked questions
Serving suggestions
Friends, keep the sides simple when it comes to what to pair with these ribs. They are super flavorful!
Cauliflower mashed potatoes Sauteed broccolini Roasted potatoes and carrots Air fryer baked potato Basmati rice
