Reprinted from Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrup with permission from publisher the University of Minnesota Press, 2019.
It’s easy to forget about lamb ribs, but they are super easy to cook and finger-licking delicious. They’re perfect for a casual supper, no forks necessary.
- ¼ cup olive oil
- ½ cup honey
- 3 garlic cloves, smashed
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons salt
- ½ cup rice wine vinegar
- Zest and juice of 1 orange
- 3 pounds (2 racks) lamb spare ribs
- In a medium bowl, whisk together the oil, honey, garlic, chili powder, paprika, cumin, salt, vinegar, orange zest and juice.
- Put the ribs into a large plastic bag and add the marinade. Seal the bag, pressing out the excess air. Place this on a plate and refrigerate at least eight hours or overnight.
- Preheat the oven to 350°F. Put the ribs into a shallow baking dish and cover tightly with aluminum foil. Pour the marinade into a saucepan.
- Bake the ribs for 1 hour. Meanwhile, set the marinade over medium-high heat, bring to a boil, and reduce the liquid by half.
- Remove the ribs, spoon off excess fat, and pour the sauce over the ribs. Return to the oven, roast uncovered, and bake until the ribs are caramelized and sticky, about 15 to 20 minutes.
- Remove the ribs from the oven and let sit for about 5 minutes, then cut into individual ribs.
SWEET TIP: Lamb ribs, aka lamb spare ribs or Denver ribs, are one of the most cost-conscious cuts of lamb. Substitute them for baby back pork ribs.