I finally perfected my Smoked Lamb Ribs with an unexpected pantry spice and a simple timing quirk that surprised me.

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I always get a little dangerous when I think about Sticky Lamb Ribs. Bare bones description: sticky, spicy, messy, and oddly elegant.

I love the notes of garlic and honey that cling to Lamb Ribs until the meat looks almost lacquered. There’s a sharp edge, and every mouthful feels like an argument between sweet and heat that you dont want to stop.

I promise its one of those dishes you talk about, not just eat. If you like bold flavors and a little showmanship at the table, this will make you grin, probably with sauce on your chin.

Ingredients

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Lamb ribs: Rich in protein and fat, very flavorful, not the leanest cut, yum.
Honey: Brings sticky sweetness, simple carbs, quick energy, golden caramel notes.
Soy sauce: Salty, umami punch, adds depth, beware high sodium though.
Garlic: Pungent aromatics, tiny calories, some immune boosting compounds, I love it.
Ginger: Zesty warmth, aids digestion, adds bright heat, fresh aroma.
Rice vinegar: Light tang, adds acidity to balance sweet sticky glaze.
Sriracha: Spicy heat and garlic, capsaicin gives kick, some sugar present.
Sesame seeds: Tiny crunch, little fiber and healthy fats, toasty finish.

Ingredient Quantities

2 to 2 1/2 lb lamb ribs approx 900 g to 1.2 kg

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

2 tbsp neutral oil vegetable or canola

4 garlic cloves minced

1 tbsp fresh ginger grated

1/4 cup low sodium soy sauce

2 tbsp hoisin sauce

1/4 cup honey

2 tbsp packed light brown sugar

2 tbsp rice vinegar

1 to 2 tbsp Sriracha or chili garlic sauce

1 tsp toasted sesame oil

1 tsp cornstarch optional for thickening

1 tsp smoked paprika

1/2 tsp ground cumin

1 tbsp lemon or orange juice

1 tbsp sesame seeds to sprinkle

2 green onions sliced for garnish

How to Make this

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1. Preheat oven to 300 F (150 C). Pat the lamb ribs dry and rub with 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp ground cumin, let rest while you get the sauce ready.

2. Heat 2 tbsp neutral oil in a large ovenproof skillet over medium-high. Sear ribs 3 to 4 minutes per side until nicely browned and some fat has rendered, dont crowd the pan, work in batches if needed. Remove ribs to a plate.

3. Make the sticky spicy sauce: mix 4 minced garlic cloves, 1 tbsp grated ginger, 1/4 cup low sodium soy sauce, 2 tbsp hoisin, 1/4 cup honey, 2 tbsp packed light brown sugar, 2 tbsp rice vinegar, 1 to 2 tbsp Sriracha, 1 tsp toasted sesame oil and 1 tbsp lemon or orange juice in a bowl until smooth.

4. Pour the sauce into the hot skillet and bring to a gentle simmer, scrape up browned bits from the bottom, they add flavor.

5. If you want a thicker glaze, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and whisk it into the simmering sauce, cook 1 to 2 minutes until it starts to thicken, otherwise skip this step.

6. Return the ribs to the skillet, spoon sauce over them so theyre well coated, cover tightly with foil or a lid and transfer to the oven. Roast 1 hour to 1 hour 30 minutes until the meat is tender and pulls back from the bones.

7. Remove foil, turn oven up to 425 F (220 C) or switch to broil. Baste ribs with the pan sauce, then return uncovered and roast 10 to 12 minutes or broil 3 to 5 minutes until sauce is sticky and caramelized, watch closely so it doesnt burn.

8. If the pan sauce is still thin, scoop it out and simmer on the stove until syrupy, then toss or brush that glaze over the ribs for extra shine.

9. Let ribs rest 5 minutes, sprinkle with 1 tbsp sesame seeds and sliced green onions, slice between the bones and serve with extra glaze on the side.

Equipment Needed

1. Large ovenproof skillet (cast iron or stainless)
2. Rimmed baking sheet or roasting pan plus a wire rack
3. Tongs (long handled) for searing and turning ribs
4. Measuring cups and spoons
5. Mixing bowl and whisk for the sauce and slurry
6. Small bowl and spoon just for the cornstarch slurry
7. Spatula or wooden spoon to scrape up browned bits and baste
8. Sharp knife and cutting board for slicing between the bones
9. Aluminum foil and oven mitts, for covering and handling hot pans

dont forget a meat thermometer if you like checking temp but its optional.

FAQ

Can I swap other ribs for lamb ribs?

Yes. Pork ribs are the closest swap and cook about the same way, beef short ribs will need a longer low and slow cook because they're thicker, and the flavor will change with each meat so adjust seasoning and time.

How do I know when the ribs are done?

You're looking for fork tender meat that pulls back from the bone and a fork slides in easily. If you use a thermometer aim for about 190 to 203 F for fall off the bone tenderness. Lamb is safe at 145 F but ribs will be tough if you stop there.

How do I get a sticky glaze without burning the sugars?

Reduce the sauce on the stove until syrupy and reserve some to brush at the end, brush glaze only in the last 10 to 15 minutes, roast at a moderate temp or finish under the broiler for 1 to 2 minutes but watch it closely. You can also stir a little cornstarch slurry into the sauce off the heat to thicken without overcooking.

Can I make these ahead or freeze them?

Yes. Cook fully then cool. Refrigerate up to 3 days or freeze up to 2 months in an airtight container. Reheat in a 325 F oven covered until warmed through, then brush fresh glaze and broil briefly to re-caramelize.

How spicy are these and how do I tone it down or turn it up?

The recipe calls for 1 to 2 tbsp Sriracha so 1 tbsp is mild-medium, 2 is medium-hot. To reduce heat use less Sriracha or add more honey; to increase heat add extra chili sauce, chili flakes, or a pinch of cayenne. Serving with yogurt or cucumber pickles also cools the heat.

Any prep hacks to get more flavor and better texture?

Score the fat a bit and trim excess, salt at least an hour ahead or overnight in the fridge for better seasoning, sear ribs in hot oil to get a browned crust before saucing, and let them rest 10 minutes after cooking so juices redistribute.

Sticky, Spicy Lamb Ribs Recipe Substitutions and Variations

Lamb ribs (2 to 2 1/2 lb approx 900 g to 1.2 kg)
- Pork spare ribs or baby backs, cooks the same way and gives you lots of sticky glaze, use same time but watch for a little less fat.
- Beef short ribs, meatier and richer, you’ll need a slightly longer braise but flavor is great.
- Bone‑in chicken thighs, faster and less gamey, good if you want a milder bite.
Low sodium soy sauce (1/4 cup)
- Tamari, gluten free and nearly identical in umami, swap 1:1.
- Coconut aminos, sweeter and lower sodium, use 1:1 then taste and tweak.
- Reduced‑sodium fish sauce plus a splash water, for a deeper savory kick, go light and adjust.
Honey (1/4 cup)
- Maple syrup, same sweetness with a maple note, use 1:1.
- Light corn syrup, gives gloss and sticky texture without extra flavor.
- Brown sugar dissolved in a little warm water, mimics caramel notes, start with equal sweetness.
Sriracha or chili garlic sauce (1 to 2 tbsp)
- Gochujang, thicker and fermented, use about 1/2 to 3/4 amount and thin with a splash of water or vinegar.
- Chili garlic sauce, chunkier but same garlicky heat, swap 1:1.
- Your favorite hot sauce plus a pinch of sugar or honey, quick pantry fix, adjust to taste.

Pro Tips

– Salt and dry early, not right before searing. Pat the ribs very dry, salt them and let them sit at least 30 minutes or overnight in the fridge so the seasoning penetrates and you get a much better crust when you sear.

– Don’t crowd the pan when browning, do it in batches so fat renders and you get deep fond. Save those browned bits, deglaze the pan with a splash of the sauce or a little water and scrape them up, they add way more flavor than extra seasoning.

– Tame the sweet and heat balance by tasting the sauce before the oven. If its too sweet add a little extra rice vinegar or lemon, too thin? Make a 1:1 cornstarch slurry with cold water and whisk in or just reduce it on the stove until syrupy. Watch the broiler closely when caramelizing, sugars burn fast.

– Let the ribs rest 5 to 10 minutes after the oven so juices redistribute, then slice between the bones. For extra shine rewarm any reserved sauce until glossy and baste right before serving, or spoon it on the table for people to add more.

Sticky, Spicy Lamb Ribs Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I finally perfected my Smoked Lamb Ribs with an unexpected pantry spice and a simple timing quirk that surprised me.

Servings

servings

Calories

980

kcal

Equipment: 1. Large ovenproof skillet (cast iron or stainless)
2. Rimmed baking sheet or roasting pan plus a wire rack
3. Tongs (long handled) for searing and turning ribs
4. Measuring cups and spoons
5. Mixing bowl and whisk for the sauce and slurry
6. Small bowl and spoon just for the cornstarch slurry
7. Spatula or wooden spoon to scrape up browned bits and baste
8. Sharp knife and cutting board for slicing between the bones
9. Aluminum foil and oven mitts, for covering and handling hot pans

dont forget a meat thermometer if you like checking temp but its optional.

Ingredients

2 to 2 1/2 lb lamb ribs approx 900 g to 1.2 kg
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
2 tbsp neutral oil vegetable or canola
4 garlic cloves minced
1 tbsp fresh ginger grated
1/4 cup low sodium soy sauce
2 tbsp hoisin sauce
1/4 cup honey
2 tbsp packed light brown sugar
2 tbsp rice vinegar
1 to 2 tbsp Sriracha or chili garlic sauce
1 tsp toasted sesame oil
1 tsp cornstarch optional for thickening
1 tsp smoked paprika
1/2 tsp ground cumin
1 tbsp lemon or orange juice
1 tbsp sesame seeds to sprinkle
2 green onions sliced for garnish

Directions

Preheat oven to 300 F (150 C). Pat the lamb ribs dry and rub with 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp ground cumin, let rest while you get the sauce ready.
Heat 2 tbsp neutral oil in a large ovenproof skillet over medium-high. Sear ribs 3 to 4 minutes per side until nicely browned and some fat has rendered, dont crowd the pan, work in batches if needed. Remove ribs to a plate.
Make the sticky spicy sauce: mix 4 minced garlic cloves, 1 tbsp grated ginger, 1/4 cup low sodium soy sauce, 2 tbsp hoisin, 1/4 cup honey, 2 tbsp packed light brown sugar, 2 tbsp rice vinegar, 1 to 2 tbsp Sriracha, 1 tsp toasted sesame oil and 1 tbsp lemon or orange juice in a bowl until smooth.
Pour the sauce into the hot skillet and bring to a gentle simmer, scrape up browned bits from the bottom, they add flavor.
If you want a thicker glaze, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and whisk it into the simmering sauce, cook 1 to 2 minutes until it starts to thicken, otherwise skip this step.
Return the ribs to the skillet, spoon sauce over them so theyre well coated, cover tightly with foil or a lid and transfer to the oven. Roast 1 hour to 1 hour 30 minutes until the meat is tender and pulls back from the bones.
Remove foil, turn oven up to 425 F (220 C) or switch to broil. Baste ribs with the pan sauce, then return uncovered and roast 10 to 12 minutes or broil 3 to 5 minutes until sauce is sticky and caramelized, watch closely so it doesnt burn.
If the pan sauce is still thin, scoop it out and simmer on the stove until syrupy, then toss or brush that glaze over the ribs for extra shine.
Let ribs rest 5 minutes, sprinkle with 1 tbsp sesame seeds and sliced green onions, slice between the bones and serve with extra glaze on the side.

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.