Lamb Ribs (Baked then Grilled)

Lamb ribs stacked into a pile on white plate with grey tea towel behind.

5 from 1 vote

Lamb Ribs are sweet, succulent and juicy. Massaged with a homemade dry rub, oven baked then smothered in sauce, they are finger licking good!

Prep Time10

Cook Time1 30

Total Time1 40

Course: Dinner

Cuisine: Western

Keyword: lamb ribs, lamb spare ribs

Servings:

Calories: 751kcal

Author: Adrianne

Ingredients

Dry Rub

2 tablespoons mustard powder
2 tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika Note 1
1 teaspoon cayenne pepper Note 2
¼ teaspoon kosher salt
¼ teaspoon black pepper

Ribs

1 kg/ 2.2 pounds lamb ribs Note 3

Sauce

1 cup/250ml barbecue sauce
¼ cup honey
2 tablespoon Worcestershire sauce

Cooking liquid

⅓ cup Worcestershire sauce

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Baking dish: lightly spray a baking dish with olive oil, then set aside.
Dry rub: add the mustard powder, brown sugar, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper to a small glass and use a mini whisk to stir and combine then set aside.
Rub onto ribs: use tongs to place the lamb ribs onto a clean dry chopping board. Then sprinkle half of the rub across the ribs and use your fingers to massage the rub all over the ribs, rubbing it into the meat as you go. Use tongs to flip the ribs and repeat for the other side, top and bottom.
Worcestershire sauce: pour the sauce into the base of the oiled baking dish.
Oven bake: then use kitchen tongs to place the rub covered ribs into the baking dish. Next cover the dish with tin foil and place the ribs into the preheated oven on the middle shelf. Allow them to cook for 1 hour.
Bake uncovered: after 1 hour use oven mits to remove the baking dish from the oven and discard the aluminium foil. Then place the ribs back into the oven uncovered and bake them for 10 minutes, After 10 minutes, use oven mits to remove the baking dish and place it onto a heatproof surface.
Grill/broil: change the oven setting to grill at 200°C 392°F6.
Baste: use kitchen tongs to transfer the ribs onto a silicon mat over a baking tray with rack. Then use a pastry brush to coat the ribs in the sauce. Once covered, place the baking tray into the oven on the top shelf and grill the ribs for 10 minutes. After 10 minutes use the oven mits to remove the tray and do another layer of sauce, then return the ribs to the oven for a final 10 mins grill time (Total grill time is 2 x 10 mins = 20 mins).
Serve: remove the grilled ribs from the oven and place them onto a heatproof surface. Let them rest for 2-3 minutes before transferring them to a serving plate and provide a bowl of sauce alongside them.

Notes

Note 1 - Paprika: brightly coloured and perfect to blend in with the other ingredients we are using mild ground (not hot) paprika.
Note 2 - Cayenne pepper: this is a hot spice 🌶. It has more of an orange colour than the red of the paprika. We only need a little bit of this as even that small amount goes a long way! You can omit if serving little ones or non hot spice lovers.
Note 3 - Lamb Ribs: you will more than likely have to head to your local butcher to get these. They are less commonly sold in grocery stores these days. You can ask them for 'lamb ribs' or 'lamb spare ribs'.

Nutrition