Marinated Lamb Ribs

5 from 20 votes

Marinated Lamb Ribs are succulent and juicy. Marinated with hints of honey, garlic and ginger these sticky lamb ribs will melt in your mouth.

Prep Time5

Cook Time1 15

Total Time1 20

Course: Dinner

Cuisine: Western

Keyword: marinated lamb ribs, sticky lamb ribs

Servings:

Calories: 628kcal

Author: Adrianne

Equipment

1 Measuring jug
1 Mini whisk
1 Medium sized bowl
1 Kitchen Tongs
1 Cling Wrap
1 Baking dish
1 Cooking spray
2 Oven Mits
1 Baking rack
1 Baking tray
1 Silicon Baking Mat

Ingredients

¼ cup honey
¼ cup Worcestershire sauce Note 1
2 tsbp apple cider vinegar Note 2
2 tablespoon minced garlic Note 3
1 tablespoon minced ginger Note 4
1 teaspoon cumin Note 5
¼ teaspoon salt Note 6
¼ teaspoon cracked black pepper also Note 6
1kg/2 pounds lamb ribs Note 7

Instructions

Make marinade: add the honey, worchestershire sauce, apple cider vinegar, garlic, ginger, cumin, salt and pepper to a measuring jug and use a mini whisk to combine.
Marinate: add the lamb ribs to a bowl, pour over the marinade, use tongs to stir and ensure they are all coated. Then cover with cling wrap and place in the fridge for a minimum of 1 hour (up to 24 hours).
Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Oven bake: remove the marinated ribs from the fridge, discard the cling wrap then use kitchen tongs to transfer them into an oiled (light spray) baking dish. Don't discard the remaining marinade. Bake the ribs for 30 minutes then remove from the oven using oven mits and place on a heatproof surface.
Remaining marinade: use kitchen tongs to flip each rib over to the other side. Pour the remaining marinade into the baking dish and cover with tin foil. Return the baking dish to the oven and cook the ribs for a further 30 mins.
Grill/broil: use oven mits to remove the cooked ribs from the oven and place on a heatproof surface. Change the oven setting to grill at 200°C392°F6. Use kitchen tongs to transfer each rib to a silicon baking mat on an oven rack. Place them into the oven on the top shelf and grill for 10 to 12 minutes,
Serve and enjoy: once done, use oven mits to remove the tray from the oven, rest the ribs for 1 to 2 minutes, then use tongs to transfer them onto a serving plate. Drizzle with a few drops of Worcestershire sauce and serve immediately.

Notes

Note 1 - Worcestershire sauce: is a great ingredients adding flavour to marinades without an overly salty taste. It is a condiment that will be found in the sauces section of the supermarket.
Note 2 - Apple cider vinegar: you will find this with the regular white and balsamic vinegars at the shops. It is a light golden colour and has a sweet aroma.
Note 3 - Garlic: store bought minced garlic is fine to use, opt for the chunkiest version you can find as it will also provide a bit of texture to the marinade.
Note 4 - Ginger: sweet and unique in flavour, we don't use a much of this as the garlic, however, it provides a balance to the flavours that achieves a zingy yumness!
Note 5 - Cumin: a dried spice that pairs exceptionally well with lamb.
Note 6 - Salt and pepper: we use a small amount of each of these to help season the lamb.
Note 7 - Lamb ribs: many supermarkets will sell this, however, if you can only find a pre marinated one, head to your local butcher and place an order for some.
Serving Size: you will get about 2 ribs per person from a kg to feed 6. If however, you want to make a meal out of them, not so much an appetizer, double the recipe or make it for less people so they can have more than 2 each.

Nutrition