One LAMB RIBS recipe – two ways
This recipe is very versatile in that it uses the same technique with two different heating approaches and offers a variety of flavor options.
Slow-cooking the racks of lamb ribs in an oven or grill is our first step. This process is essential to transform the meat and make it tender. It also prepares it to absorb the flavors from a sauce. We suggest two easy-to-make glazes to complement the lamb’s rich flavor. The first is a honey mixture with fresh rosemary and garlic, and the second is an Asian-inspired hoisin BBQ sauce.
A quick blast of high heat will create a delicious crust. The results are excellent, and you will love how easy it is to make.
What are lamb ribs called?
Lamb spare ribs are called lamb riblets, Denver-style ribs, or lamb riblets. They are similar to pork spare ribs.
The rib tips will usually be removed, and the rack of lamb is shaped into a neat rectangular shape.
Where are the Riblets cut from?
Lamb’s ribs form part of the Breast Primal Cut. They are usually separated from the bone of the breast and then cut. The meatiest ribs are typically the second to ninth. Racks generally weigh between 1 to 1.5 pounds, depending on the size and weight of the animal.
Below are two Colorado lamb racks that each weigh 1.25 pounds.
LAMB RIBS VS LAMB RACK
The rack lamb is also called the wrist. It comes from the rack primal. The rudimentary stand is separated between the shoulder and the loin ribs. The ribs are Frenched, and the meat that results is very tender. The rack of ribs is the upper portion of the rib cage.
Lamb’s ribs are considered part of the breast and are not as tender. They are the lower part of the rib cage.
ARE LAMB RIPS TOUGH?
They are. This does not mean you can’t create incredibly soft, tender, and juicy meat.
You only need to cook spare ribs properly.
How to cook lamb ribs
You can cook lamb riblets in one of two ways: by slow roasting, indirect heat grilling, or braising.
These methods have one thing in common: they allow the connective tissues and fats to melt slowly, lubricate, and loosen the meat from the bones while it absorbs their flavors. Then, a quick high-heat finishing and a flavorful spice rub or sauce complete the job.
Where can I buy lamb ribs?
We purchase racks of lamb spareribs from D’Artagnan. ( affiliate links). That meat seller bought the riblets in this post. They are young Colorado lambs raised responsibly. We used to live in the mountains near Edwards, where a cooperative raised lamb for D’Artagnan.
Ask your local butcher or the staff at the meat section of your supermarket to order lamb ribs for you.
How to prepare lamb ribs for cooking
Prepare the spare lamb ribs before you begin the slow-cooking part of the recipe. You must follow these steps to get the meat so tender it will fall off the bone.
Then, turn each rack over and place the meatier side down. The ribs are held in place by a thin, translucent membrane. Use the tip of your knife to lift and peel off this membrane.
Then, place the racks onto a baking sheet lined with parchment paper. Only season with black pepper and kosher sea salt on both sides. Position so that the meaty side is up.
Wrap the aluminum foil tightly around another sheet of parchment paper and cover it with a second sheet.
The ribs are wrapped in their juices and simmered. This method has many advantages.
The ribs don’t dry out.
Cleaning up is easy.
Because the ribs sit between two layers of parchment paper, aluminum is not likely to leak into the meat. Aluminum can be absorbed into the heart if it comes directly with seasonings. The parchment paper is a barrier to preventing this and ensuring food safety.
Oven-cooked lamb ribs
The images below show the steps to cooking lamb ribs.
To glaze the chicken, you make the honey, garlic, and rosemary sauce optional. You can use your favorite BBQ sauce in its place.