Oven Baked Sticky Lamb Ribs

Who can resist a plate of indulgent lamb ribs smothered with a sweet and tangy glaze? Definitely not me! These ribs are slow baked for just under two hours, leaving the meat tender and the outside caramelised from the brown sugar rub and glaze. Serve with chips and salad for a perfect steakhouse style dinner. 

Serves: 2

Ready in: 1 hour 45 minutes 

Difficulty: ★☆☆

Ingredients 

Lamb ribs:

1/2 rack lamb ribs 

1/4 cup brown sugar 

2 tbsp garlic powder

1 tbsp paprika 

1 tsp cumin powder

1 tsp salt

1 tsp cayenne pepper

1 tsp dried thyme

1 tsp cracked black pepper 

2 tbsp oil 

Spring onions, sliced 

Glaze:

1/2 cup honey

2/3 cup tomato sauce

3 tbsp low sodium soy sauce

1 tbsp white vinegar 

Preheat oven to 150 C fan forced and line a large tray with baking paper.

Prepare ribs by washing and removing the membranes. Pat dry with a paper towel. 

In a small bowl combine the brown sugar, garlic powder, paprika, cumin powder, salt, cayenne pepper, dried thyme and cracked black pepper. 

In another bowl place the ribs and coat with oil. Generously rub the sugar and herbs mixture on both sides of the ribs. 

Cover ribs tightly with foil and place on the lined baking tray. Bake for 1 hour and 30 minutes. 

While the ribs are in the oven, prepare the glaze by placing the honey, tomato sauce, soy sauce and white vinegar in a small saucepan and simmer on medium heat. The glaze will start to bubble and once thickened remove from heat and set aside. 

After 1 hour and 30 minutes remove ribs from the oven and drain any excess liquid. Remove ribs from foil and place directly on tray. Coat both sides of the ribs generously with the glaze and place back in the oven at 180 c fan forced for another 15 minutes. 

Remove ribs from oven and garnish with spring onions. Serve while warm. Enjoy! 

Notes 

This recipe can be used with both lamb and beef ribs. 

Removing the membranes will ensure deeper penetration of flavours. At one end of the rack, slide a sharp knife under the membrane and over the bone. Lift and loosen the membrane until it begins to separate. Pull membrane using a paper towel. 

Taste glaze and adjust to your preference.