Go Back
Garlic Brown Sugar Lamb Ribs
Sofia

Garlic Brown Sugar Lamb Ribs

Tender, juicy lamb ribs coated in a sticky, savory-sweet garlic brown sugar glaze. Roasted low and slow until fall-off-the-bone and finished with a caramelized crust
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 2 lbs lamb ribs
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 tablespoon olive oil
  • For the Glaze:
  • ¼ cup brown sugar
  • 4 garlic cloves minced
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • ¼ teaspoon red pepper flakes optional

Method
 

  1. Preheat Oven:
  2. Preheat oven to 300°F (150°C). Line a baking sheet with foil and set a wire rack on top.
  3. Season Ribs:
  4. Pat lamb ribs dry. Rub with olive oil, then season with salt, pepper, garlic powder, and smoked paprika. Place on the rack, meaty side up.
  5. Bake Low and Slow:
  6. Cover ribs with foil and bake for 1 hour 30 minutes, until tender.
  7. Make the Glaze:
  8. In a small saucepan, combine brown sugar, garlic, soy sauce, Dijon, vinegar, Worcestershire, ketchup, and red pepper flakes. Simmer over low heat for 5–7 minutes until slightly thickened.
  9. Glaze and Roast:
  10. Remove ribs from oven. Increase temperature to 425°F (220°C). Brush ribs generously with glaze and return to oven, uncovered, for 15–20 minutes, basting once more halfway through, until the glaze is bubbly and caramelized.
  11. Rest and Serve:
  12. Let ribs rest 5 minutes before slicing. Serve with extra glaze on the side, if desired.

Notes

  • Grill finish: For smoky flavor, finish glazed ribs on a hot grill for 3–4 minutes per side.
  • Make ahead: Ribs can be baked and refrigerated ahead of time; glaze and roast just before serving.
  • Storage: Store leftovers in an airtight container for up to 3 days. Reheat in oven for best texture.