Lamb Ribs
Indulge in the irresistible flavors of these tender and juicy oven-baked lamb ribs, seasoned with a bold blend of smoked paprika, cumin, garlic, and brown sugar for a perfect balance of spice and sweetness. Slow-roasted to perfection, these ribs are finished with a sticky apple cider vinegar glaze infused with honey and Dijon mustard, adding a tangy-sweet caramelized coating that elevates every bite. With just 20 minutes of prep time and a low-and-slow roasting technique, this recipe ensures melt-in-your-mouth meat that's perfect for impressing guests or treating yourself to a show-stopping dinner. Serve them warm alongside roasted vegetables or mashed potatoes for a hearty, flavorful meal that delivers on comfort and elegance. Keywords: lamb ribs recipe, oven-baked lamb ribs, sticky glaze lamb ribs, slow-roasted lamb.
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Recipe Information
Ingredients
- 2 pounds lamb ribs
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 2 tablespoons brown sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 2 tablespoons water
Instructions
Preheat your oven to 300°F (150°C) and line a large baking tray with aluminum foil for easy cleanup.
Place the lamb ribs on a large cutting board. Pat them dry with paper towels and remove any excess fat or silver skin if necessary.
Rub the lamb ribs with olive oil, ensuring an even coating on all sides.
In a small bowl, mix together the kosher salt, black pepper, smoked paprika, ground cumin, garlic powder, ground coriander, and brown sugar.
Sprinkle the spice mixture generously over both sides of the ribs and massage it in gently.
Arrange the ribs on the prepared baking tray, bone-side down. Cover the tray tightly with aluminum foil to trap steam and keep the meat tender.
Roast the ribs in the preheated oven for 2.5 hours, or until the meat is tender and pulls away easily from the bones.
While the ribs cook, prepare the glaze by mixing apple cider vinegar, honey, Dijon mustard, soy sauce, and water in a small saucepan.
Bring the glaze mixture to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
After roasting, uncover the ribs and brush them generously with the prepared glaze on both sides.
Return the ribs to the oven and increase the temperature to 425°F (220°C). Roast for an additional 15-20 minutes, or until the glaze has caramelized and turned sticky.
Remove the ribs from the oven and let them rest for 5-10 minutes before slicing into individual ribs.
Serve the ribs warm with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
3181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.3 g | 321% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 2866 mg | 125% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 52.8 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2546 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
