{"id":8281,"date":"2026-05-15T08:33:00","date_gmt":"2026-05-14T22:33:00","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=8281"},"modified":"2026-05-15T08:51:38","modified_gmt":"2026-05-14T22:51:38","slug":"honey-glazed-lamb-ribs","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/lamb-dinner\/honey-glazed-lamb-ribs\/","title":{"rendered":"Honey Glazed Lamb Ribs"},"content":{"rendered":"\n

Often overlooked when compared to their more popular Pork and Beef counterparts, Lamb Ribs are an ingredient not to be slept on. They are absolutely packed full of flavor, are juicy and fatty, and are so easy to make at home. Often you may find they are a cost-efficient option too as they aren\u2019t as popular. In this recipe we will show you how to make our amazing Honey Glazed Lamb Ribs that are ridiculously tasty. A sticky, sweet coating to the Ribs that when bitten into reveals the juiciest, tender Lamb that\u2019s jammed full of flavor

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How to make Honey Glazed Lamb Ribs<\/h2>\n\n\n\n

The good news is that preparing Lamb Ribs is straight forward, and like how you would prepare Pork or Beef Ribs. The good news is you don\u2019t really need to do a lot of Butchery before you begin to season and cook the Lamb Ribs. No need to cut away any excess sinew from the underside of the rack, they\u2019re pretty much good to go

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Like most Rib recipes, we start by applying a Rub to the Ribs to infuse as much flavor as possible. We\u2019re keeping things simple with our dry rub and using some classic combinations of flavors including Garlic and Onion Powder, Smoked Paprika, Salt and Pepper, and a generous amount of Sugar

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These amazing Honey Glazed Lamb Ribs are so delicious, with their sticky, sweet coating and wonderful meaty flavor<\/figcaption><\/figure>\n<\/div>\n\n\n

When it comes to the Sugar, you can\u2019t beat Brown Sugar for Ribs. It\u2019s got a great flavor and perfect texture for Ribs. Its thick, sticky texture applies perfectly to the Ribs, ensuring the whole rack of Lamb Ribs get beautifully covered

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We also add some Rosemary to the Ribs. Rosemary is such a great pairing with Lamb, and it works so well in the Rub for our Honey Glazed Lamb Ribs. You can either use fresh or dried Rosemary, or, in our case, we got our hands on some amazing Rosemary Salt which works so well

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Marinate the Ribs in the dry rub overnight for the best flavor<\/h2>\n\n\n\n

Ribs are one of those dishes that truly benefit from a longer marinating time. The toughness of the flesh (when it\u2019s not cooked anyway) means it\u2019ll take some time for those beautiful flavors in the marinade to really seep into the flesh

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So, once you\u2019ve generously applied the dry rub to the Ribs you will need to let them marinade overnight. Just place the Ribs onto a large flat surface like a cutting board and whack it into the refrigerator overnight. A 3 \u2013 4-hour marinading time just isn\u2019t enough, and you\u2019ll find the Ribs will be under seasoned

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Apply the Dry Rub generously to the Ribs before refrigerating them overnight for maximum flavor<\/figcaption><\/figure>\n<\/div>\n\n\n

It\u2019s time to cook our Honey Glazed Lamb Ribs<\/h2>\n\n\n\n

When it\u2019s time to cook it is very important that you allow the Ribs to come up to room temperature before you whack them in the oven. They\u2019ve been sitting in the refrigerator all night so they\u2019ll be super-cold, meaning they will cook unevenly if you throw them straight into the oven

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So, bring the Ribs out at least 1 hour (preferably 2) before you plan on cooking them and just let them sit at room temperature. The cook time will be 3 \u00bd hours in total, so remember to factor that into your timing for when to take them out of the fridge so you\u2019re not eating at midnight!

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To cook the Honey Glazed Lamb Ribs, place them onto a large sheet pan that has high sides tall enough so you can cover the Ribs without foil touching them. Add a bit of water (about 1 cup) then cover it up tightly with foil

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Whack the Ribs into the oven set at 340C \/ 170F and cook for 3 hours. Ribs are a dish that requires a long cook to get the meat nice and tender. The good news is during this 3-hour cooking window you don\u2019t need to do anything. No checking on them or anything, just let them cook away

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Slow cook the Honey Glazed Lamb Ribs for 3 hours in the oven so they get perfectly tender and delicious<\/figcaption><\/figure>\n<\/div>\n\n\n

While the Ribs are cooking you can prepare the Honey Glaze<\/h2>\n\n\n\n

The Honey Glaze is what gives these delicious Ribs their sticky sweet flavor and texture and it tastes so good. All you need to do is combine Honey, Vinegar (any kind works), Brown Sugar and Worcestershire Sauce in a small bow

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Mix it together so that the Honey gets fully absorbed and you\u2019ve got a nice glaze ready to be applied to the Ribs. I like to mix these types of glazes together using a chopstick as you\u2019ll avoid getting loads of Honey stuck to it like you would a fork or spoon

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Baste the Ribs in the Honey Glaze<\/h2>\n\n\n\n

At the 3 hour cook mark, remove the Ribs from the oven and increase the temperature to 400F \/ 200C. Remove the foil from the Ribs and then generously slather about half of the Glaze you\u2019ve prepared over the top of the Ribs

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Then, simply return the Ribs to the oven and allow them to cook for 15 more minutes at that higher temperature. After 15 minutes, remove them from the oven again and apply the remainder of the glaze to the Ribs and return to the oven

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Basting the Lamb Ribs with the delicious Glaze gives them a beautiful sheen and sticky, delicious coating<\/figcaption><\/figure>\n<\/div>\n\n\n

Let them cook for a further 10 \u2013 15 minutes until the final application of the Honey Glaze has begun to very slightly char the skin of the Lamb Ribs. They\u2019re now done and ready to enjoy!

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The Honey Glazed Lamb Ribs are going to be so ridiculously tender and delicious at this point. So, carefully remove them from the oven and place them straight onto a serving plate. They\u2019re going to be hot, so I\u2019d recommend leaving them for about 10 minutes before serving

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You can finish the dish with some additional Rosemary or even some finely diced Mint for a nice presentation on the plate. Some Flaky Finishing Salt will also be great on these delicious Ribs. Just sprinkle some over the top and they\u2019re ready to eat

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