Smoky Mustard-Glazed Lamb Ribs
Smoky Mustard-Glazed Lamb Ribs
Indulge in these sensational Smoky Mustard-Glazed Lamb Ribs, a barbecue masterpiece that delivers a symphony of sweet, tangy, and smoky flavors. The process begins with slow-cooking the lamb ribs to achieve ultimate tenderness, ensuring they practically fall off the bone. Following this, they are transferred to the grill, where a rich and addictive glaze made from coarse-grain mustard, brown sugar, smoked paprika, and apple cider vinegar caramelizes to sticky perfection, infusing every bite with complexity. This recipe is a fantastic choice for expanding your grilled lamb repertoire beyond chops or kofta, offering a robust and crowd-pleasing option for any special occasion or summer gathering. Pair these succulent ribs with a refreshing side like coleslaw or a crisp green salad to balance the richness.
- Preparation time
- 25 min
- Cooking time
- 3 hrs
- Total time
- 3 hrs 25 min
- Servings
- 4
Instructions
Preparation
- 1Preheat your oven to 300°F (150°C). Trim any excessive fat from the lamb ribs while leaving a good fat cap for flavor. Pat the ribs dry with paper towels.
- 2In a small bowl, whisk together the Dijon mustard, brown sugar, smoked paprika, apple cider vinegar, garlic powder, salt, and black pepper to create the glaze.
Cooking
- 1Place the lamb ribs in a large oven-safe roasting pan. Pour the water into the bottom of the pan. Brush generously with about half of the prepared glaze mixture.
- 2Cover the roasting pan tightly with foil and bake for 2.5 to 3 hours, or until the lamb ribs are very tender and almost falling off the bone.
- 3Once tender, remove the ribs from the oven. Carefully transfer the ribs to a plate and discard any liquid in the roasting pan. Set aside the remaining glaze.
- 4Preheat your grill to medium heat (around 350-400°F / 175-200°C).
- 5Place the par-cooked lamb ribs on the preheated grill. Grill for 10-15 minutes, turning frequently and brushing with the reserved glaze every few minutes, until the glaze is beautifully caramelized and sticky.
- 6Remove the grilled ribs from the heat and let them rest for 5 minutes before slicing and serving. Garnish with fresh parsley if desired.
Nutrition Information
- Calories
- 651 kcal
- Protein
- 35 g
- Fat
- 40 g
- Carbs
- 36 g
| Nutrient | Per serving |
|---|---|
| Calories | 651 kcal |
| Protein | 35 g |
| Fat | 40 g |
| Carbs | 36 g |
Tips
- Properly trim the lamb ribs to remove excess hard fat, but always leave some fat for moisture and flavor during the slow cooking process.
- Pair these rich, smoky ribs with a bright, acidic side like coleslaw or a green salad to cut through the richness and cleanse the palate.