Lamb Ribs (Crispy AND Sticky)
Who says you can’t have it all? These oven-baked lamb ribs are the perfect combination of crispy AND sticky. They give you that satisfying crunch with every bite and are glazed with a flavorsome honey and garlic sauce. The secret? Slow-roasting the ribs for tenderness first, then glazing them with a sweet and savory honey garlic coating. Yum!
Crispy AND sticky lamb ribs – perfect for game day
Whether you’re hosting a game day party or looking for a crowd-pleasing appetizer, these crispy and sticky ribs are a must-try – just like my lamb lollipops. With just 10 minutes of hands-on prep time, they’re quick, easy to make, and are bursting with bold flavors. Juicy, succulent meat with a sticky glaze—no cutlery needed!
My husband is the ultimate lamb lover in our household and he gave these ribs a 10/10 (a rare score for him) after 4 rounds of recipe tweaks at my end. If you love lamb dishes and are partial to sticky ribs, I suggest you give this recipe a try.
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Lamb ribs – I typically buy pre-cut ribs. Make sure you wash them thoroughly to remove any bone chips.
- Honey – A mildly flavored runny honey works best. Maple syrup is a great option too.
- Garlic – Freshly minced is best but you can also use 1/4 tsp of garlic powder if needed.
- Soy sauce – Or tamari sauce.
- Sugar – Brown sugar gives the glaze rich sweetness but white sugar works as well.
- Cornflour – It thickens the honey garlic sauce. You can use all-purpose flour as well.
- Vinegar – The white wine vinegar gives the sauce some acidity and balances the flavor.
How to make crispy lamb ribs
See the recipe card for full information on the method.
Season the lamb ribs with salt.
Bake salted lamb ribs at 250F (120C) for 30 min, followed by 35 min. at 425F (220C) until crispy and tender.
Cook the garlic in some leftover lamb fat.
Add the remaining ingredients. Make a cornflour slurry to thicken the sauce.
Cover the crispy lamb ribs in the sticky sauce.
Once glazed, serve the sticky ribs immediately.
Storage tips
Sticky ribs are best enjoyed straight away but you can reheat for up to 2 days although they won’t be nice and crispy anymore. I don’t recommend freezing them once cooked.
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Lamb Ribs
Ingredients
- 2 lb lamb ribs about 16 ribs
- 1 tsp salt
Honey Garlic Sauce
- 2 garlic cloves minced
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp white wine vinegar
- 2 tsp cornflour
- 1 tbsp water
Instructions
- Preheat the oven to 250ºF (120C) and ensure the middle rack is positioned in the center. Cover a baking sheet with parchment paper (don't skip this step) and place an oven-proof wire rack on top. Brush the rack with olive oil to prevent the ribs from sticking to it during cooking (Note 1).
- Thoroughly wash and dry the ribs to remove any bone splinters that might occur during the butchering process. Pat dry them with paper towels and season them generously with salt.2 lb lamb ribs, 1 tsp salt
- Place the lamb ribs onto the rack fat side up and cook them for 30 minutes at 250F (120C). After that time increase the heat to 425F (220C) and cook the lamb ribs for 35 minutes or until golden brown and crispy (Note 2).
- Once the ribs are cooked, spoon 2 tbsp of the excess fat out of the tray or use some olive oil. Add the fat to a small saucepan over medium heat and cook the minced garlic for 1 minute until fragrant.2 garlic cloves
- Reduce the heat to low and add the remaining sauce ingredients stirring to combine. Bring it to a simmer while stirring for the sugar to dissolve and the flavors to mingle.1/4 cup honey, 1/4 cup soy sauce, 2 tbsp brown sugar, 2 tbsp white wine vinegar
- Make a cornflour slurry by mixing the cornflour with water in a small cup. Mix to combine and add it to the sauce. Stir it in until the sauce starts to thicken (Note 3).2 tsp cornflour, 1 tbsp water
- Remove the homey garlic sauce from the heat and add the cooked lamb ribs in batches to the glaze. Once glazed add them to a serving platter. Serve warm.
