Lamb Ribs

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These lamb ribs are the perfect combination of crispy and sticky. They give you that satisfying crunch with every bite and are topped off with a flavorsome honey and garlic glaze.

Prep Time5

Cook Time1 6

Total Time1 10

Course: Appetizer, Dinner

Cuisine: American

Servings: servings

Calories: 838kcal

Author: Caro Jensen

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

US Customary - Metric

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.

Notes

Note 1: You can bake them on a parchment-lined baking sheet as well if you don't have a wire rack. An oven rack ensures crispy lamb ribs as it prevents them from stewing in their fat.

Note 2: Keep an eye on the rib towards the end as they can easily overcook depending on your oven. Remove them once they're golden brown and the fat layer is nice and crispy.

Note 3: If the sauce is too thin, wait 2-3 minutes and then add some more slurry.

Storage: 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.

Nutrition