Easy sticky lamb ribs
User Reviews
4.5
Easy sticky lamb ribs
Description
This recipe uses separated lamb ribs to ensure quicker and even cooking. The sticky glaze blends sweet, salty, spicy, and acidic elements—honey provides sweetness, soy sauce adds saltiness, garlic offers pungency, gochujang or substitute chili paste contributes heat, brown sugar deepens sweetness, and rice wine vinegar gives acidity. The ribs are first baked at a moderate temperature and periodically brushed with glaze to build layers of flavor and stickiness.
After an initial baking period, the oven temperature is raised to caramelize the glaze, creating a glossy and sticky finish. The final dish combines tender lamb meat with a textured, sticky coating rich in savory and sweet notes.
Serving these ribs warm allows the glaze to remain sticky and pleasant. The recipe’s flexibility to use various chili pastes makes it adaptable to different heat levels and regional pantry staples.
Ingredients
- 1 kg (2 pounds) Lamb ribs (Ask your butcher to separate the lamb ribs so they cook faster)
For the sticky glaze
- 2 tbsp honey
- 4 tbsp soy sauce or Tamari sauce
- 2 garlic crushed, cloves
- 1-2 tbsp gochujang (If you can't find gochujang, any chilli paste can be substituted)
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- salt to taste
Instructions
- Pre-heat the oven to 180ºC/350ºF and line a large baking sheet with baking/parchment paper.
- Combine all the glaze ingredients and mix well. Taste for seasoning and adjust. You want the glaze to be sweet and spicy but be balanced with salt (from the soy) and acid (from the vinegar).
- Place the ribs on the prepared baking sheet and spoon over half of the glaze.
- Place the ribs in the oven and allow to bake for 20-25 minutes then brush with the remaining glaze every 10 minutes, turning the ribs over so they caramelize on both sides. After 40 minutes, increase the temperature to 220ºC/430ºF and allow the ribs to caramelize.
- Remove from the oven when the ribs are sticky and caramelized and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 17g | 6% |
| Protein | 32g | 64% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1146mg | 48% |
| Potassium | 462mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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