These lamb ribs will be everyone’s favorite. They are easy to make and very flavorful. You only need a few ingredients to have a spread on your dinner table whether entertaining or just for you and your family. You can use the exact same recipe for goat ribs and am certain you will enjoy them as much as we do in our household.
Preparation and cooking:
Start by measuring out your ingredients.
Put the ribs into a large cooking pot (sufuria) and cover with water. Allow to boil on high heat, then reduce the heat to medium until the ribs have cooked through. It takes about 45–50 minutes’ simmering until they are tender. Boiling helps reduce the cooking time in the oven and minimize some of the fat around the ribs. Skim off any foam that rises to the top of the water.
As the ribs are boiling, put the sugar and honey into a small cooking pot (sufuria) over medium heat. Keep whisking as the sugar melts. Once the sugar has melted and the caramel is a deep brown, switch off the fire then stir in the Worcestershire sauce, balsamic and soy sauce, then add in the ground ginger, onion, garlic and coriander powder. Stir well and set aside.
In the meantime, preheat your oven to 220°C and line a baking tray with either aluminum foil or baking paper. Lining a baking tray helps minimize clean up afterwards as the ribs can get sticky. Once the ribs are tender, take them out of the cooking pot (sufuria) and drain them. Place them on the baking tray and put them into the oven for 10 minutes.
Take them out and brush the glaze on top, making sure to cover every rib. Put them back in the oven for 7 minutes then baste them on the other side. Put them back in the oven for another 7 minutes and repeat the process one more time on each side.
Once ready, slice them, garnish with either chopped up cilantro (dania) or chives or spring onions. Serve immediately with a side of your choice. Perfect with ugali or crispy baked potatoes and purple cabbage salad or creamed managu or sautéed cabbage.
Ingredients
- 1.5 kg lamb ribs
- Water
- 10 g jaggery or brown sugar
- 2 tbsp honey
- 3 tbsp Worcestershire sauce
- 3 tbsp balsamic vinegar
- 3 tbsp soy sauce
- 1 tsp ground ginger
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp coriander powder
- A bunch of cilantro (dania) or chives or spring onions, finely chopped for garnish
Instructions
- Put the ribs into a large cooking pot (sufuria) and cover with water. Allow to boil on high heat, then reduce the heat to medium until the ribs have cooked through. It takes about 45–50 minutes’ simmering until they are tender. Boiling helps reduce the cooking time in the oven and minimize some of the fat around the ribs. Skim off any foam that rises to the top of the water.
- As the ribs are boiling, put the sugar and honey into a small cooking pot (sufuria) over medium heat. Keep whisking as the sugar melts. Once the sugar has melted and the caramel is a deep brown, switch off the fire then stir in the Worcestershire sauce, balsamic and soy sauce, then add in the ground ginger, onion, garlic and coriander powder. Stir well and set aside.
- In the meantime, preheat your oven to 220°C and line a baking tray with either aluminum foil or baking paper. Lining a baking tray helps minimize clean up afterwards as the ribs can get sticky. Once the ribs are tender, take them out of the cooking pot (sufuria) and drain them. Place them on the baking tray and put them into the oven for 10 minutes, then take them out and brush the glaze on top, making sure to cover every rib. Put them back in the oven for 7 minutes then baste them on the other side. Put them back in the oven for another 7 minutes and repeat the process one more time on each side.
- Once ready, slice them, garnish with either chopped up cilantro (dania) or chives or spring onions.
- Serve immediately with a side of your choice. Perfect with ugali or crispy baked potatoes and purple cabbage salad or creamed managu or sautéed cabbage.
Note:
- You can use goat ribs instead of lamb ribs.
- Make sure you don’t salt them since soy sauce has sodium.
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I know you’re going to love these Sweet BBQ Lamb ribs. Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!
