Lamb Ribs Two Ways

How to cook lamb ribs in oven, on the grill or a combination of both. Expect tender riblets with lots of flavour. This is a very versatile lamb rib recipe in the sense that the same cooking technique is used with two different thermal approaches and a multitude of possible flavour finishes.

Lamb Ribs:
2 (1.25 lb) racks lamb spare ribs, Denver style
sea salt
black pepper, freshly ground

Sticky Honey Garlic Sauce:
½ Tbsp. extra-virgin olive oil
3 cloves garlic, minced
¾ cup pure honey
1 Tbsp. fresh rosemary leaves, very finely chopped
2 tsp. lemon juice, freshly squeezed

Hoisin Barbecue Sauce:
¾ cup hoisin sauce
2 Tbsp. dark soy sauce
2 Tbsp. shaoxing wine or sake
2 Tbsp. pure honey
1 tsp. rice vinegar
1 Tbsp. sesame oil
2 tsp. fresh ginger, finely grated
2 Tbsp. green onion, finely chopped

Lamb Ribs In the Oven:
Preheat an oven to 275-300°F.

Pat dry the lamb racks and remove the membrane holding the ribs together by gently lifting on one side with the tip of a knife and peeling it off.

Line a baking sheet large enough to fit both racks with parchment paper. Place the racks on top and season generously with salt and pepper on both sides. Position ribs with the meaty side up and cover with another sheet of parchment paper. Wrap the so prepared ribs with aluminium foil, tightly.

Slow cook for 1 hour and 45 minutes and then unwrap to check for tenderness. If satisfied, leave uncovered and brush with your choice of sauce on both sides. (If it appears that the meat can use a little longer in the oven, go for another 20 minutes and check again).

Place the uncovered ribs back in the oven for 20-25 minutes. They will form a nice crust as the sauce bubbles. You can turn on the broiler for the last 5 minutes - stand by the oven and watch closely because the sugars in the sauce can burn.

Transfer the cooked lamb ribs to a platter or cutting board, brush with sauce one more time and allow a 5 minute rest before you cut them for serving.

Grilled Lamb Ribs:
Preheat the grill to 275-300°F by setting up a dual heating zone - charcoals or burners on one side only, ensuring an indirect heating zone next to the source of heat.

Place the wrapped ribs near the heat source, not above it (charcoals or burners). Close the lid and maintain the temperature. Cook for 1 hour and 30 minutes and then unwrap to check for tenderness. If satisfied, move the racks directly onto the grill grates over the direct heat. (If it appears that the meat can use a little longer wrap again and check in 20 minutes).

Grill over the direct heat for 4-5 minutes per side. Brush with barbecue sauce or glaze on both sides and continue cooking for a few more minutes per side until a nice crust forms.

Move the racks to a platter, brush with sauce one more time and tent with foil for about 10 minutes.

Sticky Honey Garlic Sauce:
In a small sauce pan sauté the minced garlic in the olive oil, over medium heat, just until garlic is fragrant and turns soft.

Lower the heat to low, add honey and chopped rosemary. Let reach a slight bubbly simmer, then remove from heat. Add the lemon juice, stir and allow to steep. Keep warm. Use to brush over lamb ribs.

Hoisin Barbecue Sauce:
In a small sauce pan combine all the ingredients. Bring to simmer over low heat. After 7-10 minutes as the sauce thickens, remove from the heat. Use to brush over lamb ribs and as a dipping sauce.

Makes 4 servings.

Cook's Notes:  This recipe assumes lamb ribs are harvested from American lamb, such as Colorado, which is bigger than New Zealand or Australian lamb. If working with racks that weigh less than 1.25 lbs you may want to shorten the slow cooking time as they will cook faster.