Slow Cooker Lamb Ribs

5 from 32 votes

Slow Cooker Lamb Ribs are sweet, juicy and melt in your mouth. Super easy to prepare then set and forget for fall off the bone ribs.

Prep Time5

Cook Time4 10

Total Time4 15

Course: Dinner

Cuisine: Western

Keyword: Slow Cooker Lamb Ribs

Servings:

Calories: 870kcal

Author: Adrianne

Equipment

1 Chopping board
1 Slow Cooker 5 litre, 6-quart
1 Kitchen Tongs
1 Slotted silicon flexible turner
1 Baking rack
1 Baking tray
1 Silicon Baking Mat
1 Small glass to combine the rub ingredients
1 Mini whisk to stir the dry rub together

Ingredients

1kg/2 pounds lamb ribs Note 1
2 teaspoon garlic powder Note 2
2 teaspoon onion powder Note 3
2 teaspoon mustard powder Note 4
1 teaspoon paprika Note 5
¼ teaspoon salt Note 6
¼ teaspoon pepper also Note 6
¼ cup/60ml Worcestershire sauce Note 7
olive oil spray optional, Note 8

Instructions

Dry rub: add the garlic powder, onion powder, mustard powder, paprika, salt and pepper to a small glass and use a mini wish to stir and combine.
Ribs: use kitchen tongs to lay the ribs out flat in one layer on a chopping board.
Rub onto ribs: coat the ribs all over with the dry rub, rubbing it into the meat as you go. Use tongs to flip the rubs and repeat for the other side, top and bottom.
Olive oil: lightly spray the base and sides of the slow cooker with olive oil.
Worcestershire sauce: pour the sauce into the base of the slow cooker.
Ribs into slow cooker: use kitchen tongs to place ribs into slow cooker side by side. They can overlap if there is not enough room.
Cook: place the lid on the slow cooker and set the temperature to high for 3-4 hours (or low for 6-8 hours).
Remove: once cooked, remove the lid and use a slotted silicon turner slid under the ribs to transfer them to a baking rack.
Grill: place the ribs onto the top shelf of the oven and grill for 12 mins at 200°C 392° F6 till lightly browned around the edges.
Serve and enjoy: use oven mits to remove the baking tray from the oven and rest on a heat proof surface. Rest for 1 to 2 mins before plating and serving.

Video

Notes

Note 1 - Lamb ribs: you will be able to get these from the butcher if you cannot find them at your local supermarket. Many stores will sell them already marinated. We are looking for plain lamb ribs so that we can add our own combination of flavours to them.
Note 2 - Garlic powder: one of the ingredients used to make the dry rub. This can have a tendency to dry out when stored over time so check your bottle before using to make sure it is fresh and ready to go or grab some more from the herbs and spices section at the shops.
Note 3 - Onion powder: similar to the garlic powder as I mention above, this powder can dry out and 'set' if the bottle has been opened but not used for a while. A fresh bottle may be needed for the recipe.
Not 4 - Mustard powder: made from crushed mustard seeds, this is a fantastic flavoursome ingredient to use for ribs. Often this is used as a paste and paired with chicken or fish dishes as well.
Note 5 - Paprika: this spice is used to add flavour to the dry rub which gets imparted into the ribs when they are cooked. It is made from dried ground red peppers. We only use a small amount for the recipe and it is unlikely that anyone would find the taste 'too hot' or 'spicy'.
Note 6 Salt and pepper: we only need a small amount of both of these. They are combined with the other spices to make the dry rub.
Note 7 - Worcestershire sauce: this vinegar based condiment adds flavour to many meat based dishes. Unique in taste, it adds a lovely depth of taste to the recipe. You will find it in the supermarket with the other sauces.
Note 8 - Olive oil spray: this is optional, but handy to spray the base and sides of the slow cooker so that any meat that sits next to it as it cooks doesn't stick or burn. A light spray is all that is needed.

Tasty Tip: I often use and recommend dried onion (flakes) for my recipes. That is a similar product and will be found in the same section of the store as the spices, however, to create a rub with a consistently powdered texture, I recommend dried onion powder, not flakes for this recipe 😉👍.

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