Succulent lamb ribs, slow-grilled and charcoal-finished to perfection & topped with our signature sauce and sizzling hot butter

Pat the 2 lb lamb rib racks dry with paper towels. Trim excess silver skin or large fat deposits if present. Lightly score the meat between the bones where needed so marinade penetrates.

Trim and score

In a small bowl combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika and 1 tbsp chopped rosemary. Rub 2 tbsp olive oil over the ribs, then massage the dry seasoning evenly over all surfaces of the ribs. Place on a tray, cover, and refrigerate for at least 1 hour or up to overnight to allow flavors to penetrate.

Season

Remove ribs from refrigerator 30–45 minutes before cooking so they come closer to room temperature for even cooking.

Bring to room temperature

Prepare a grill for indirect heat: If using a charcoal grill, bank coals to one side leaving an indirect zone; if using gas, light only one burner and keep another off. Aim for a grill temperature of about 275°F (135°C).

Place the ribs bone-side down over the indirect zone. Close the lid and cook low and slow until the internal temperature at the thickest part reaches 180°F–195°F (82°C–90°C) and meat is tender, about 1.5–2 hours depending on rack size. Maintain grill temp around 275°F, adding a few coals as needed for charcoal to hold temperature.

In the final 8–10 minutes of cooking, move the ribs briefly over the direct heat or charcoal to develop a light char on the edges. Watch carefully to avoid flare-ups; flip once to char both sides lightly.

While ribs cook, make the sauce: In a small saucepan over medium heat, melt 3 tbsp unsalted butter with 1 tbsp olive oil. Add the minced shallot and sauté 2–3 minutes until translucent.

Add 3 cloves minced garlic and cook 30 seconds until fragrant. Stir in 2 tbsp brown sugar and 2 tbsp tomato paste; cook 1 minute to bloom the paste.

Deglaze with 2 tbsp red wine vinegar and add 1 tbsp soy sauce, 1 tsp smoked paprika, 1/2 tsp ground cumin, optional 1 tsp hot sauce, and 1/4 cup water. Bring to a gentle simmer and cook 4–6 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper if needed. Keep the sauce warm until ready to use.

When ribs are done, transfer them to a cutting board and tent loosely with foil for 5–7 minutes to rest.

While resting, melt 4 tbsp unsalted butter in a small skillet over medium heat with 1 crushed garlic clove. Let the butter foam and the garlic perfume the butter for 1 minute, then add 1 tsp lemon juice and 1 tbsp chopped parsley; remove from heat.

Brush the warm signature sauce generously over the top of the ribs. Place ribs on a serving platter, then immediately pour or spoon the sizzling hot butter over the sauced ribs so it sizzles and glosses the meat.

Finish with a light sprinkle of coarse sea salt and additional chopped parsley. Slice between bones into individual ribs and serve hot.

lamb rib rack

kosher salt

black pepper

garlic powder

smoked paprika

olive oil

fresh rosemary, finely chopped

unsalted butter

shallot, minced

garlic, minced

brown sugar

tomato paste

red wine vinegar

soy sauce

ground cumin

hot sauce (optional)

water

unsalted butter (for sizzling finish)

garlic, crushed

lemon juice

fresh parsley, chopped

coarse sea salt (to finish)

LAMB RIBS

Make LAMB RIBS Recipe in just 2h 30m. Succulent lamb ribs, slow-grilled and charcoal-finished to perfection & topped with our signature sauce and sizzling hot butter

Lamb Ribs Recipe

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