I had to share my Sticky Ribs when a single unexpected ingredient in the Asian-inspired glaze turned baked lamb ribs into a dinner or snack with a secret you won’t want to miss.

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I’ve got to tell you about these Easy Sticky Lamb Ribs, they’re loud and messy and totally addictive. Chunks of lamb ribs glazed in sticky hoisin sauce that clings to every bite, leaving you scraping the plate, and yeah, you will lick your fingers.

I’m always skeptical of recipes that promise big flavor with little fuss, but this one delivers, it’s the kinda thing I bring to a game or a late night snack run. If you like Sticky Ribs you’ll get why i keep making it, it’s up there in my list of favorite Lamb Rib Recipes and never disappoints.

Ingredients

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Lamb ribs: Rich in protein and iron, fatty and flavorful, not the leanest cut but satisfying.
Soy sauce: Adds saltiness and umami, low in calories but high in sodium, use sparingly.
Hoisin sauce: Thick, sweet and savory, gives caramel notes, its often higher in sugar and sodium.
Honey: Natural sweetener, gives glossy sticky finish, mostly carbs so use sparingly if dieting.
Ginger: Bright, anti inflammation properties, adds warmth and slight heat, low calories.
Garlic: Pungent, provides savory depth, linked to heart health benefits, minimal calories.
Sesame oil: Intense nutty aroma, a little goes a long way, high in healthy fats.

Ingredient Quantities

2 lb (900 g) lamb ribs, trimmed

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbsp neutral oil (vegetable or canola)

1/3 cup low sodium soy sauce (about 80 ml)

1/3 cup hoisin sauce (about 80 ml)

1/4 cup honey (60 ml)

2 tbsp packed light brown sugar

2 tbsp rice vinegar

1 tbsp freshly grated ginger

3 garlic cloves, minced

1 tsp toasted sesame oil

1-2 tsp sriracha or chili garlic sauce, to taste

1 tbsp cornstarch plus 2 tbsp water (for a slurry)

1 tsp Chinese five spice powder (optional)

2 scallions, thinly sliced for serving

1 tbsp sesame seeds, toasted for serving

How to Make this

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1. Preheat oven to 300°F (150°C). Pat 2 lb lamb ribs dry, trim any excess fat, rub all over with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tbsp neutral oil. If you want extra flavor sear the ribs in a hot skillet 2 to 3 minutes per side to brown, then transfer to a rack set over a foil lined baking sheet.

2. In a medium saucepan combine 1/3 cup low sodium soy sauce, 1/3 cup hoisin sauce, 1/4 cup honey, 2 tbsp packed light brown sugar, 2 tbsp rice vinegar, 1 tbsp freshly grated ginger, 3 minced garlic cloves, 1 tsp toasted sesame oil and 1 to 2 tsp sriracha to taste. Add 1 tsp Chinese five spice powder if using. Bring to a gentle simmer, stirring so the sugars dissolve.

3. Make a slurry by whisking 1 tbsp cornstarch with 2 tbsp water until smooth. Pour the slurry into the simmering sauce and cook 1 to 2 minutes until the glaze is glossy and slightly thickened. Remove from heat, taste and adjust heat or sweetness if needed. Dont worry if it seems thin it will stick to the ribs when baked.

4. Cover the ribs tightly with foil so they steam, place in the preheated oven and bake 1 hour 45 minutes to 2 hours until the meat is very tender and pulling back from the bones. If your ribs are smaller check at 90 minutes.

5. Remove ribs from oven and carefully discard the foil. Increase oven temperature to 425°F (220°C) or switch to the broiler setting on high. Brush the ribs generously with about half of the prepared glaze.

6. Return ribs to the oven on the top rack for 6 to 10 minutes until the glaze is bubbling and starting to caramelize, watching closely so it does not burn. Brush another thin coat of glaze and give it a final 1 to 3 minute blast under the broiler if you want extra sticky glossy layers.

7. While ribs rest for 5 minutes, toast 1 tbsp sesame seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant, toss occasionally so they dont burn. Thinly slice 2 scallions for garnish.

8. Slice between the bones, pile the ribs on a platter, spoon any reserved glaze lightly over top, scatter toasted sesame seeds and sliced scallions and serve warm. Quick tip, use a silicone brush and multiple thin coats of glaze rather than one thick coat it creates a better sticky finish.

Equipment Needed

1. Oven (set to 300F then raised to 425F or broiler)
2. Rimmed baking sheet lined with foil plus a wire rack to rest the ribs on
3. Heavy skillet (cast iron or stainless) for searing and toasting sesame seeds
4. Medium saucepan for making the glaze
5. Measuring cups and spoons
6. Small bowl and whisk for the cornstarch slurry
7. Silicone brush and tongs for glazing and handling ribs
8. Sharp knife and cutting board for slicing between the bones
9. Oven mitts (and an instant read thermometer if you like to check doneness)

FAQ

Q: Can I swap the lamb ribs for pork or beef ribs?

A: Yes, you can, but cooking times change. Pork ribs usually need about the same oven time as lamb, beef short ribs often need longer to get tender. Lamb has a distinct flavor so expect it to taste different, but the sticky glaze works great on any ribs.

Q: How do I know the ribs are done?

A: Look for the meat to pull back from the bones and be fork tender. For super fall off the bone ribs aim for a low slow cook until really tender, usually around 2 to 2.5 hours in a 300 F oven covered. If you prefer a quicker finish sear first then finish in the oven. Don’t rely only on color.

Q: How do I get that glossy, sticky glaze?

A: Reduce the sauce until it’s syrupy, then stir in the cornstarch slurry and cook until thick. Brush it on the ribs and finish under a hot broiler or on a hot grill for 2-4 minutes to caramelize, watching closely so it doesn’t burn.

Q: Can I make this ahead and reheat?

A: Absolutely. Make the ribs and sauce ahead. Store in the fridge up to 3 days, or freeze for a couple months. Reheat gently in the oven at low temp, then re-glaze and broil briefly to bring back the stickiness.

Q: I need it gluten free, what do I change?

A: Swap regular soy sauce for tamari or a gluten free soy sauce, and use a gluten free hoisin or omit it and add extra honey plus a splash more rice vinegar and a pinch of five spice. Cornstarch is gluten free so that’s fine.

Q: How can I make it less spicy or more spicy?

A: To tone it down reduce or skip the sriracha, or use just 1/2 teaspoon. To amp it up add more sriracha, or a pinch of crushed red pepper or some chili garlic sauce. Taste the sauce before glazing so you can tweak sweetness and heat.

Easy Sticky Lamb Ribs Recipe Substitutions and Variations

Lamb ribs: Swap with pork spare ribs for a very similar result, same weight and about the same cook time; or use beef short ribs but plan on a slightly longer braise because they’re richer and tougher, you’ll want to check tenderness more often.
Low sodium soy sauce: Use tamari 1:1 for a gluten free swap, or regular soy sauce 1:1 but cut any extra salt in the recipe by about 1/4 tsp since regular soy is saltier; coconut aminos works too but it’s sweeter so taste and add a pinch of salt if needed.
Hoisin sauce: Substitute plum sauce 1:1 for a similar sweet, fruity note; or mix 2 tbsp barbecue sauce + 1 tsp soy sauce + 1 tsp honey to replace about 3 tbsp hoisin if you’re in a pinch, it won’t be identical but still sticky and tasty.
Honey: Maple syrup or agave nectar can be used 1:1; for a granulated option dissolve equal parts packed brown sugar in warm water to match the volume, maple is a bit woodier and agave milder so taste as you go, it’ll still be great.

Pro Tips

1) Sear first if you can. A quick 2 to 3 minute sear per side gives a lot more flavor, and helps render fat so the glaze sticks better. Just dont overdo it or you’ll end up with tough edges.

2) Thin, repeated glaze layers beat one thick slop. Brush on several light coats, broil or high-heat between coats so each layer caramelizes. Keep a little extra sauce off to the side for serving, and watch the broiler like a hawk because the sugars burn fast.

3) Get the tenderness right with feel not just time. Probe between bones with a fork or toothpick, it should slide in with little resistance and meat should pull back from the bone a bit. If it resists, give it more low heat time, dont rush it.

4) Little finishing tricks matter. Toast sesame seeds and scallions last minute for crunch and fresh bite, rest the ribs 5 minutes before slicing to keep juices, and reheat leftovers gently in a low oven or covered skillet so the glaze stays sticky not dried out.

Easy Sticky Lamb Ribs Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I had to share my Sticky Ribs when a single unexpected ingredient in the Asian-inspired glaze turned baked lamb ribs into a dinner or snack with a secret you won't want to miss.

Servings

servings

Calories

861

kcal

Equipment: 1. Oven (set to 300F then raised to 425F or broiler)
2. Rimmed baking sheet lined with foil plus a wire rack to rest the ribs on
3. Heavy skillet (cast iron or stainless) for searing and toasting sesame seeds
4. Medium saucepan for making the glaze
5. Measuring cups and spoons
6. Small bowl and whisk for the cornstarch slurry
7. Silicone brush and tongs for glazing and handling ribs
8. Sharp knife and cutting board for slicing between the bones
9. Oven mitts (and an instant read thermometer if you like to check doneness)

Ingredients

2 lb (900 g) lamb ribs, trimmed
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp neutral oil (vegetable or canola)
1/3 cup low sodium soy sauce (about 80 ml)
1/3 cup hoisin sauce (about 80 ml)
1/4 cup honey (60 ml)
2 tbsp packed light brown sugar
2 tbsp rice vinegar
1 tbsp freshly grated ginger
3 garlic cloves, minced
1 tsp toasted sesame oil
1-2 tsp sriracha or chili garlic sauce, to taste
1 tbsp cornstarch plus 2 tbsp water (for a slurry)
1 tsp Chinese five spice powder (optional)
2 scallions, thinly sliced for serving
1 tbsp sesame seeds, toasted for serving

Directions

Preheat oven to 300°F (150°C). Pat 2 lb lamb ribs dry, trim any excess fat, rub all over with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tbsp neutral oil. If you want extra flavor sear the ribs in a hot skillet 2 to 3 minutes per side to brown, then transfer to a rack set over a foil lined baking sheet.
In a medium saucepan combine 1/3 cup low sodium soy sauce, 1/3 cup hoisin sauce, 1/4 cup honey, 2 tbsp packed light brown sugar, 2 tbsp rice vinegar, 1 tbsp freshly grated ginger, 3 minced garlic cloves, 1 tsp toasted sesame oil and 1 to 2 tsp sriracha to taste. Add 1 tsp Chinese five spice powder if using. Bring to a gentle simmer, stirring so the sugars dissolve.
Make a slurry by whisking 1 tbsp cornstarch with 2 tbsp water until smooth. Pour the slurry into the simmering sauce and cook 1 to 2 minutes until the glaze is glossy and slightly thickened. Remove from heat, taste and adjust heat or sweetness if needed. Dont worry if it seems thin it will stick to the ribs when baked.
Cover the ribs tightly with foil so they steam, place in the preheated oven and bake 1 hour 45 minutes to 2 hours until the meat is very tender and pulling back from the bones. If your ribs are smaller check at 90 minutes.
Remove ribs from oven and carefully discard the foil. Increase oven temperature to 425°F (220°C) or switch to the broiler setting on high. Brush the ribs generously with about half of the prepared glaze.
Return ribs to the oven on the top rack for 6 to 10 minutes until the glaze is bubbling and starting to caramelize, watching closely so it does not burn. Brush another thin coat of glaze and give it a final 1 to 3 minute blast under the broiler if you want extra sticky glossy layers.
While ribs rest for 5 minutes, toast 1 tbsp sesame seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant, toss occasionally so they dont burn. Thinly slice 2 scallions for garnish.
Slice between the bones, pile the ribs on a platter, spoon any reserved glaze lightly over top, scatter toasted sesame seeds and sliced scallions and serve warm. Quick tip, use a silicone brush and multiple thin coats of glaze rather than one thick coat it creates a better sticky finish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.