If you want to make lamb ribs but you aren’t sure how to cook them then this recipe is a great place to start. The ribs are covered with a sticky, Asian inspired glaze which is a perfect balance of flavours.
This recipe has all of the tips you need to make sure that your lamb ribs are delicious and tender. You can serve them with whatever side dishes you choose.
What Do You Need?
These lamb ribs are cooked on a baking tray lined with parchment paper. You will also need a bowl to combine the ingredients for the glaze.
If you want to cook these lamb ribs without having to turn on the oven, they would cook to perfection in a Crock-Pot/Slow Cooker or an Air Fryer. And both of these handy appliances cost far less to run. For more information on both Crock-Pots (Slow Cookers) and modern multifunction Air Fryers, click here.
If you choose to marinade the lamb overnight, you will need an airtight container or a sealable refrigerator bag.
If you love Asian flavours, give our Pork Chow Mein a go
Tips And Tricks
If you pay attention to these tips and tricks then you can be sure that your lamb ribs will be perfect every time.
- Lamb ribs – Most ribs that you buy from a store will be pork, or sometimes beef. You may need to go to a butcher to get hold of lamb ribs. Even if your local store does sell lamb ribs, it is still advisable to get them from a butcher as they will be better quality. Ask your butcher to separate the ribs so that they cook quicker.
- Marinade – If you want to, you can make the glaze the day before. Let the lamb ribs marinade in half of the glaze overnight to let the flavours soak into the meat for an even tastier meal. Keep the lamb ribs and the rest of the marinade in the refrigerator overnight.
- Temperature – It is best to let the meat come up to room temperature before you cook it. If you put refrigerator cold meat into the oven it will tense up in reaction to the change in temperature, resulting in tough, chewy meat.
- Balance – The trick with the glaze is to get the perfect balance between sweet, salt and acid. The sweetness comes from the honey, the salt from the soy, and the acid from the vinegar. Everyone’s taste buds are different, so the ideal balance of flavours for you might be different to someone else. The recipe is simply a starting point, but you will need to taste the glaze and adjust it to your taste.
- Caramelising – For the first 40 minutes of cooking time, the oven temperature is lower. This cooks the meat slowly so that it remains tender. For the final 20 minutes of cooking the temperature is increased. This is to caramelise the glaze and the meat to give it a nice, crispy coating.
- Brushing the glaze – Half of the glaze is added to the ribs before they go in the oven. After 20-25 minutes, the ribs are brushed with more glaze every 10 minutes or so. This prevents the meat from drying out, ensures that the ribs are very flavoursome, and creates layers of glaze which absorb into the meat and also form a tasty coating. This is one of the secrets to achieving perfect lamb ribs.
- Rest the meat – When cooked, remove the ribs from the oven and let them rest for 10 minutes before serving. This allows the meat to reabsorb any juices to ensure that it is succulent and tender.
Wondering what to cook tonight? Why not make our Comforting Slow Cooker Curried Sausages?
How Can You Customise This Recipe?
These instructions on how to cook lamb ribs are quite flexible. If you want to make some changes to this recipe, then there are several things that you can do.
- Lamb ribs – This recipe works really well with lamb, but you could also use pork ribs or beef ribs if you prefer. The sticky glaze can also works well with other meats like chicken thighs, drumsticks and wings, pork skewers, or pulled beef brisket.
- Honey – If you want your glaze to be sweeter, experiment with adding some more honey to the recipe. This will also make the glaze sticker, so you might want to loosen it up with a little water. If you’re not a fan of honey, then maple syrup is a great substitute.
- Soy Sauce – Some people prefer to use Tamari sauce instead of soy sauce.
- Gochujang – The Gochujang introduces a spicy kick to the sticky glaze. You can use any kind of chilli paste depending on what you prefer and what you are able to get hold of. If you like your food spicy, go ahead and add in some more chilli paste. If you prefer mild food then you can use less than the recipe recommends.
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