Easy Sticky Lamb Ribs

Ingredients

Lamb ribs might not be a super easy cut of meat to find but any butcher that sells lamb will be able to give you lamb ribs. I prefer using single ribs as they cook much faster but a whole rack will work just as well. The cooking time will just need to be adjusted. The glaze is a simple combination of pantry staples with the addition of Korean Gochujang.

Lamb ribs. I bought lamb riblets (single ribs) but you can use a whole rack if you prefer. Single ribs cook much quicker. This recipe will work with pork ribs too. Honey. Soy sauce. Use Tamari or Coconut Aminos to keep this recipe gluten free. Garlic. I used fresh garlic but garlic powder can also be used. Gochujang. Gochujang is a deep red, Korean chilli paste made from gochugaru chili powder. This sweet, savory fermented condiment is a delicious addition to this glaze. If you can’t find gochujang, you can use Sambal Oelek or even a few teaspoons of chill flakes/red pepper flakes, even though the flavor won’t quite be as good. Brown sugar. Rice vinegar. White vinegar can be substituted.

How to cook lamb ribs

Note: Lamb ribs are fatty and need to be cooked a little longer to make sure the fat has time to render out. Asking your butcher to separate the ribs (or cutting them yourself), will ensure quicker cooking time.

Can I grill lamb ribs?

Yes, you can cook lamb ribs on an outdoor grill or barbecue. Cook the ribs until the fat has rendered then brush with the glaze while turning regularly to allow the ribs to become sticky and glossy.