Lamb Ribs Recipe

Prepare the ribs

Pat the lamb ribs dry with paper towels. If ribs are in one large rack, cut into 2–3 bone sections for easier handling and serving.

Season both sides of the ribs evenly with kosher salt and freshly ground black pepper. Rub minced garlic and chopped rosemary into the meat, then drizzle with olive oil and massage to coat.

Let the seasoned ribs rest at room temperature for 20–30 minutes to allow flavors to penetrate. Meanwhile preheat the oven to 325°F (165°C).

Heat a heavy ovenproof skillet or a roasting pan over medium-high heat. When hot, sear the ribs fat-side down for 2–3 minutes until well browned, then flip and sear the other side for 1–2 minutes to develop color.

Transfer the skillet to the preheated oven and roast the ribs until the internal temperature reaches 135–140°F (57–60°C) for medium-rare to medium, about 20–30 minutes depending on thickness. For more well-done ribs roast to 150°F (66°C). Remove from oven and tent loosely with foil; let rest 10 minutes (temperature will rise slightly).

While the ribs roast, combine granulated sugar, rice vinegar, ketchup, soy sauce, 1/2 cup water, lemon juice, and rice wine in a small saucepan. Whisk to dissolve sugar and blend the ingredients.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Taste and adjust balance: add a pinch more sugar if too tart, or 1 tsp more lemon juice if too sweet.

In a small bowl, make a slurry by mixing 1 tsp cornstarch with 1 tbsp cold water until smooth. Slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, coating consistency.

Remove the sauce from heat and stir in 1/2 tsp sesame oil and 1/4 tsp crushed red pepper flakes. Keep warm. If sauce becomes too thick while the ribs rest, loosen with up to 2 tbsp warm water.

When ribs have rested, place them on a cutting board and, if desired, slice between the bones into individual ribs or serve as 2–3 bone portions.

Brush a generous layer of the warm sweet & sour sauce over the ribs, coating both sides. Optionally, return sauced ribs to a hot skillet or under a broiler for 1–2 minutes to caramelize the sauce—watch closely to avoid burning.

Transfer ribs to a serving platter. Spoon any remaining sauce over top. Garnish with thinly sliced green onions, toasted sesame seeds, and cilantro if using. Serve with lemon wedges on the side for squeezing.

Recommend serving immediately while warm alongside steamed rice, roasted vegetables, or a crisp salad.