Sticky glazed lamb ribs with slaw

Recipe

Lamb Ribs with Sticky BBQ Glaze

Published 09 October 2026 · Updated 09 October 2026

These lamb ribs are cooked gently until the meat is tender, then brushed with a tangy brown-sugar BBQ glaze and finished uncovered until glossy and lightly charred. A covered first stage protects the ribs from drying while the final high heat sets the glaze.

Not kitchen tested by The Black Farmer.
Serves 2
Prep 20 min
Cook 90 min
Total 120 min

Timing: Timing: Preparation includes seasoning and bringing the ribs towards room temperature while the oven heats. The ribs cook covered before the glaze is brushed on for the final caramelised finish; the ten-minute rest is separate.

Ingredients

Adds 1 items across 1 products — £32.80 total.

Pantry ingredients such as oil, salt and herbs are not included.

Other Ingredients You'll Need

  • Fine salt — 1/2 tsp
  • Black pepper — 1/4 tsp, freshly ground
  • Neutral oil — 1 tsp
  • Smoked paprika — 1 tsp
  • Ground cumin — 1/2 tsp
  • BBQ glaze base (tomato ketchup) — 2 tbsp
  • Light brown sugar — 1 tbsp
  • Cider vinegar — 1 tbsp
  • Worcestershire sauce — 2 tsp
  • Garlic — 1 clove, finely grated
  • Water — 100ml, for the covered roasting tray

Method

Prepare the ribs

Heat the oven to 150°C fan / 170°C conventional / gas mark 3. Mix the salt, pepper, smoked paprika and cumin. Rub the ribs with the oil and spice mix, keeping raw meat and utensils separate from ready-to-eat food.

Make the glaze

Put the ketchup, brown sugar, cider vinegar, Worcestershire sauce and grated garlic in a small saucepan. Warm over low heat for 3–4 minutes, stirring until glossy and the sugar has dissolved; do not let it catch. Set aside.

Cook covered until tender

Place the ribs in a small roasting tray with the 100ml water. Cover tightly with foil or a lid and cook for 75 minutes. The steam should keep the meat moist; check the tray has not dried out and add a splash of water only if needed.

Glaze and caramelise

Increase the oven to 220°C fan / 240°C conventional / gas mark 9. Carefully remove the cover. Brush the ribs generously with the glaze and roast uncovered for 15 minutes, brushing once more halfway through, until the glaze is sticky and the edges are browned. Use visual tenderness as the primary cue: the meat should yield readily when pressed and begin to pull from the bone; verify the thickest part is piping hot with an instant-read thermometer.

Rest and serve

Transfer the ribs to a clean plate and rest for 10 minutes. Brush with any remaining glaze only if it has been kept separate from raw-meat contact, then serve.

Serving Suggestion

Serve with vinegar-dressed slaw, grilled corn or baked potatoes. Keep the ribs and glaze separate from raw-meat preparation equipment.

Frequently Asked Questions

Why are the ribs covered first?

The covered stage traps steam and gives the ribs time to become tender before the glaze is exposed to high heat.

When should I add the BBQ glaze?

Add it after the covered cook. Brushing it on earlier risks scorching the sugar before the ribs are tender.

How do I handle leftovers safely?

Cool leftovers promptly, refrigerate in a covered container and use within 2 days. Reheat until steaming hot throughout and only once.