Lamb Ribs Recipe

Trim and score

Pat the lamb ribs dry with paper towels. If there is an excess fat cap, trim to leave a thin even layer (about 1/8 inch). On the bone side, use a sharp knife to remove any silver skin and lightly score the fat in a crosshatch so seasonings penetrate.

Combine the dry rub: in a small bowl mix kosher salt, black pepper, smoked paprika, ground cumin, dried oregano, brown sugar, garlic powder, onion powder, and red pepper flakes until evenly distributed.

Rub the ribs: drizzle 1 tablespoon olive oil over both sides of the ribs and rub to coat. Generously massage the dry rub onto both sides of the ribs, pressing so it adheres. Place ribs on a baking sheet, cover loosely with plastic wrap, and refrigerate for at least 1 hour or up to overnight for deeper flavor.

Prepare the marinade while the ribs rest: whisk together remaining olive oil, minced garlic, lemon juice, red wine vinegar, chopped rosemary and chopped mint. After the ribs have rested with the dry rub, brush both sides with about half of the marinade. Reserve the rest to baste while cooking. Let rest at room temperature 20–30 minutes before cooking.

Choose cooking method: These lamb ribs cook beautifully either low-and-slow in the oven or indirectly on a grill. Preheat oven to 275°F (135°C) for oven method. For grill, set up for indirect heat with a medium-low zone around 250–300°F (120–150°C).

Oven method: Place ribs bone-side down on a wire rack set in a rimmed baking sheet. Cover tightly with foil and bake 2 to 2½ hours, until meat is tender and pulls back from the bone about 1/4–1/2 inch. Remove foil for the last 10–15 minutes if you want a lightly browned exterior.

Grill method: Place ribs over the indirect zone bone-side down. Close the lid and cook 1.5 to 2 hours, maintaining 250–300°F, until tender and pulling back from the bones. Rotate once after the first hour for even cooking.

Make the glaze (optional): while ribs near doneness, whisk together honey, tomato paste, soy sauce and water in a small bowl until smooth. Warm gently in a small saucepan for 1–2 minutes to loosen if desired.

Brush and caramelize: Increase oven temperature to 425°F (220°C) or move ribs over direct heat on the grill. Brush the ribs with the reserved marinade first, then with the glaze (if using). Return to oven or direct grill for 5–8 minutes until glaze is sticky and caramelized; watch carefully to avoid burning. Repeat one more glaze-and-heat pass if you prefer a thicker coating.

Rest and garnish: Remove ribs from heat and let rest 10 minutes. Sprinkle with chopped parsley or mint and serve with lemon wedges to squeeze over.

To serve, transfer ribs to a cutting board and slice between bones into individual ribs. Arrange on a platter, garnish with herbs, and serve immediately with lemon wedges on the side.