Cooking Lamb Ribs Oven Recipes

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ROASTED LAMB RIBS



Roasted Lamb Ribs image

Provided by Julia Moskin

Categories     dinner, easy, main course

Time 3h

Yield 1 or 2 servings

Number Of Ingredients 3

1 whole breast of lamb, also called Denver cut or lamb riblets, with most of the fat still on see note
Kosher salt
black pepper

Steps:

  • Heat the oven to 225 degrees. Sprinkle the meat with salt and pepper and place fat-side up in the roasting pan. Bake 3 to 4 hours, until the fat has rendered and browned and the meat is well done. Slice into ribs.

GLAZED LAMB RIBS



Glazed Lamb Ribs image

This is a recipe loosely based on one for a snack that used to be served at DBGB, Daniel Boulud's giddy sausage-and-beer restaurant on the Bowery in Manhattan: crunchy little nuggets of small-boned lamb breast served with a pale yogurt sauce with a mild pepper kick under a zing of lemon zest. You can divide the cooking in two if you like, roasting the meat on one day, then finishing it on a grill or under a broiler a day or so later. And you can bail on the sprinkle if it's too much work. But not the glaze and not the yogurt! (Here's the recipe.)

Provided by Sam Sifton

Categories     dinner, sauces and gravies

Time 3h45m

Yield 4 servings

Number Of Ingredients 18

2 racks lamb ribs
2 tablespoons Kosher salt
6 cloves garlic, peeled and finely diced
6 sprigs thyme
3 sprigs rosemary
2 bay leaves
1 cup sherry vinegar
1 cup honey
1 tablespoon fennel seeds, cracked
1 tablespoon coriander seeds, cracked
1 tablespoon ground freshly ground black pepper
1 tablespoon ground Aleppo chili
2 tablespoons unsalted butter, cold
2 tablespoons coriander seeds, toasted and cracked, or 1 tablespoon ground coriander
2 teaspoons Aleppo chili
2 teaspoons Kosher salt, or to taste
Zest of 1 lemon
1 tablespoon parsley, finely chopped

Steps:

  • Preheat oven to 275. Trim most of fat from the surface of the lamb racks and place them in a large roasting pan. Combine salt, garlic and herbs and rub over lamb. Place in oven and roast for 2 hours. Remove pan from oven and turn ribs, then return to oven for 30 to 60 minutes longer, or until the lamb is just tender and starting to pull away from the bone. Remove pan from oven and set aside.
  • Meanwhile, make the glaze. Combine vinegar and honey in a small sauce pan placed over moderate heat. Add fennel, coriander, black pepper and Aleppo chili and bring to a slight simmer. Lower heat and allow the mixture to reduce by half. Remove from heat and whisk in the cold butter.
  • Light a fire in grill or preheat broiler in oven. Combine coriander, chili, salt, lemon and parsley in a small bowl and set aside. Slice ribs into individual pieces, cutting between each bone. When coals are covered with gray ash and fire is hot, put chops on grill directly over coals or on a pan in the broiler. Using a pastry brush, coat lamb lightly with glaze and continue to cook, turning occasionally, until the meat begins to turn golden and crisp, approximately 5 to 7 minutes. Remove to a platter and sprinkle with the topping.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 13 grams, Carbohydrate 81 grams, Fat 27 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 582 milligrams, Sugar 70 grams, TransFat 0 grams

EASY OVEN BAKED RIBS



Easy Oven Baked Ribs image

When I can keep hubby from charring (burning) some ribs on the grill, I make them in the oven. These are so moist and tender, you will probably never want to grill them again. I've used many types of ribs... Baby Backs, Spare Ribs (St. Louis), or Country Style (which are not really "ribs" as they are cut from the Shoulder). My favorite rub to use is Recipe #510906 and hubby loves my Recipe #510968 on them, but use whatever your family favs are of both. If you decide to use either of my rub or sauce recipes, please feel free to add a review to those recipes, as well. This recipe is just basically a technique to baking ribs indoors. I hope you enjoy these easy, no fuss ribs. *Note: Ribs, Rub & Sauce measurements are only estimates... I just buy them, rub them, sauce them and eat them! :)

Provided by rosie316

Categories     Pork

Time 3h45m

Yield 4 serving(s)

Number Of Ingredients 3

4 -5 lbs pork ribs
3 tablespoons dry rub seasonings (use your favorite, I use Rustic Spice Rub (Bulk))
1 cup barbecue sauce (use your favorite, I use BBQ Sauce: Sweet and Spicy)

Steps:

  • Pre-heat oven to 250* F.
  • Season all sides of the ribs with your favorite rub.
  • Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side.
  • Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 - 3 hours (depending on the size of the ribs you are using).
  • Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes.
  • Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important -- the resting period gives the ribs time to re-distribute their juices, just like a steak would).
  • Enjoy!

LAMB RIBS WITH HONEY AND WINE



Lamb Ribs with Honey and Wine image

Combination of Middle Eastern and European dishes. Best if served with steamed vegetables and hot cooked rice.

Provided by ELINOAR

Categories     Meat and Poultry Recipes     Lamb

Time 2h20m

Yield 6

Number Of Ingredients 11

3 ½ pounds lamb ribs
2 onions, chopped
1 cup dry white wine
¼ cup soy sauce
¼ cup fresh lemon juice
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Place lamb in a 9x13-inch baking dish.
  • Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.

Nutrition Facts : Calories 507.5 calories, Carbohydrate 10.2 g, Cholesterol 112.2 mg, Fat 36.8 g, Fiber 1 g, Protein 25.8 g, SaturatedFat 15.1 g, Sodium 1077.1 mg, Sugar 5.5 g

OVEN-ROASTED LAMB RIBS



Oven-Roasted Lamb Ribs image

Why order template barbeque ribs when you can make a savory set of ribs that will make you eat till you drop or it pops out from your eyes? Best served on chopped parsley with pickled onions and other pickles, watercress leaves, tomatoes, and tahini sauce.

Provided by Nice Try

Categories     Meat and Poultry Recipes     Lamb

Time 14h10m

Yield 4

Number Of Ingredients 17

4 pounds lamb ribs
½ cup lemon juice
3 tablespoons molasses
3 tablespoons white vinegar
2 tablespoons mustard
2 tablespoons ketchup
1 tablespoon ground cinnamon
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
1 onion, quartered
2 small tomatoes, quartered
2 small thin-skinned sweet peppers, cored and seeded
1 cup finely chopped parsley
9 cloves garlic, minced
1 ½ teaspoons cayenne pepper

Steps:

  • Wash ribs thoroughly. Soak in a large bowl of water, changing the water every 30 minutes, to remove excess fat, about 2 hours. Drain and pat dry with paper towels.
  • Mix lemon juice, molasses, vinegar, mustard, ketchup, cinnamon, curry powder, cumin, salt, and pepper in a large, deep bowl.
  • Combine onion, tomatoes, sweet peppers, parsley, garlic, and cayenne pepper in a food processor; pulse to form a paste.
  • Stir onion paste into the lemon juice mixture in the bowl. Add lamb ribs; turn to coat. Cover with plastic wrap. Marinate in the refrigerator, at least 10 hours.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Line a large baking sheet with aluminum foil and set a rack on top. Arrange ribs on the rack.
  • Bake ribs in the preheated oven until fat has rendered and meat is tender, 1 1/2 to 2 hours. Cover ribs with aluminum foil and let rest for 5 minutes before serving.

Nutrition Facts : Calories 818.9 calories, Carbohydrate 33 g, Cholesterol 190.3 mg, Fat 56.1 g, Fiber 5.5 g, Protein 46.9 g, SaturatedFat 23.3 g, Sodium 2087.7 mg, Sugar 16.3 g

LAMB SPARERIBS



Lamb Spareribs image

With Rosemary, garlic and honey balsamic glaze. Tender and juicy! (Marinating time not included in timing)

Provided by Derf2440

Categories     Lamb/Sheep

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 1/4 cups balsamic vinegar, divided
3/4 cup olive oil
4 -6 lbs lamb spareribs
1/2 teaspoon salt
3 tablespoons garlic, smashed
3 tablespoons fresh rosemary, chopped
1/4 cup honey

Steps:

  • Whisk together 3/4 cups vinegar and olive oil; brush over all sides of ribs and season with salt. Add garlic and rosemary to vinegar and oil. Place ribs in recloseable plastic bag and pour vinegar and oil mixture over, seal bag and massage marinade into meat.
  • Refrigerate for at least 6 hours or overnight.
  • Thouroughly mix remaining 1/2 cup vinegar with honey and set aside.
  • Arrange ribs on a rack in a shallow roasting pan and cook in a 325f degree oven for 1 1/2 hours turning once.
  • During the last half hour baste frequently with reserved honey mixture.
  • Cut into 2 or 3 rib portions.

Nutrition Facts : Calories 1488.8, Fat 118.6, SaturatedFat 37.4, Cholesterol 365.7, Sodium 476.9, Carbohydrate 13.2, Fiber 0.2, Sugar 11.6, Protein 88.2

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