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BBQ Lamb Ribs with Smoky Marinade and Crispy edges

BBQ Lamb Ribs with Smoky Marinade and Crispy Edges

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Prep Time 20 minutes
Cook Time 3 hours
Marinating 12 hours
Total Time 15 hours 20 minutes
Course Main Course
Cuisine American, Mediterranean, Middle Eastern
Servings 6 generous portions

Equipment

  • Large Mixing Bowl for combining marinade ingredients.
  • Brush or whisk to evenly distribute the marinade.
  • Zip-top bag or shallow dish for marinating.
  • Roasting pan with wire rack allows air to circulate under the ribs, helping them crisp.
  • Aluminum foil for covering during slow cook phase.
  • Oven-safe meat thermometer ideal internal temperature accuracy.
  • Charcoal grill or smoker (optional but recommended) – enhances smoky flavor.

Ingredients
  

For the Smoky Marinade & Rub

  • 2 teaspoons smoked paprika
  • 1 teaspoon chipotle powder
  • 2  teaspoons garlic powder
  • 1  teaspoon onion powder
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon dry mustard powder
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 2  tablespoons Worcestershire sauce

For the Ribs

  • 2 kg about 4.4 lb lamb spare ribs (or similar size rack of lamb ribs)
  • ½ cup BBQ sauce optional, for glaze

For Serving

  • Fresh parsley or cilantro chopped
  • Lemon or lime wedges

Instructions
 

Prep & Marinate

  1. In a large mixing bowl, whisk together smoked paprika, chipotle powder, garlic and onion powders, cumin, dry mustard, brown sugar, salt, black pepper, soy sauce, apple cider vinegar, olive oil, and Worcestershire sauce.
  2. Pat the lamb ribs dry with paper towels.
  3. Gently pull back the thin membrane on the bone side (if still attached) and discard.
  4. Coat the ribs thoroughly with the marinade, ensuring all sides are covered.
  5. Place in a zip-top bag or shallow dish, seal/cover, and refrigerate overnight or at least 8 hours.

Tip: Use this step for slowly infused flavors akin to slow cooked lamb ribs—this overnight soak is key.

    Slow Cook Phase

    1. Preheat oven to 275 °F (135 °C).
    2. Remove ribs from marinade (reserve the excess marinade for basting).
    3. Line a roasting pan with foil; place ribs bone side down on a wire rack set inside the pan.
    4. Cover tightly with another piece of foil and place in the oven.
    5. Bake for 2 hours. The low, slow cooking helps tenderize the meat and start rendering fat without drying it out.

    Crisp Up & Glaze

    1. After 2 hours, carefully remove the top foil layer.
    2. Increase oven to 400 °F (205 °C).
    3. In a small bowl, mix reserved marinade with ¼ cup BBQ sauce for a sticky glaze.
    4. Brush ribs generously and return to oven uncovered.
    5. Bake another hour, brushing halfway through, until ribs develop a richly caramelized, crispy edge.
    6. Optional: For extra char, finish under broiler for 2–3 minutes, watching closely.

    Rest & Serve

    1. Remove ribs and tent loosely with foil. Let rest for 10 minutes (this locks in juices).
    2. Cut between bones into individual ribs.
    3. Sprinkle with fresh parsley or cilantro and serve with lemon or lime wedges to brighten the flavor.