Sticky, savory, and tangy; these spiced lamb ribs roast until they’re slip-off-the-bone tender. It looks like you really went all out, but the oven does all the work!

Platter of pomegranate glazed lamb ribs with fresh mint. — Photo Credits: Ali Redmond

The Lamb Ribs Recipe I Had to Invent (And Will Definitely Make Again)

Last summer, a friend who raises sheep gifted me half a lamb, packed into tidy white paper parcels. I moved through most of the cuts with ease; ground lamb became burgers and savory meatballs, the leg landed on the grill, and the chops were straightforward. But when it came time to use the lamb ribs, I was stumped.

Recipes abound for lamb rib chops, those elegant lollipops with rounds of tenderloin attached, but I needed a recipe for lamb spare ribs, the lower cut, also known as lamb breast. This is a richer, fattier section that, from what I could tell, needed little patience to cook. I couldn’t find a lamb ribs recipe that sounded great, so I developed this one!

I seasoned the ribs generously with ras el hanout, then wrapped them tightly in foil and let the oven do its work until the meat was completely tender. Because lamb ribs are rich by nature, I wanted a sauce with enough tart contrast to balance them, so I built a sticky glaze around pomegranate molasses and a little honey. I added garlic and fresh rosemary, which always go well with lamb.

Once the ribs were fall-off-the-bone tender, I brushed on the glaze, returning them to a hot oven until they were lacquered and shiny. A finishing shower of fresh mint and jewel-like pomegranate seeds made the whole platter look as good as it tasted.

Why You’ll Love This Lamb Ribs Recipe

The oven really does the work: Except for tossing the lambs with salt and spices, and brushing on the glaze, this recipe is largely hands-off.
They can be a butcher shop bargain: Most people overlook lamb ribs, which often makes them more affordable than the fancier lamb chops or lollipops.
The sweet-tart glaze is simple: The pomegranate molasses glaze is basically a stir-together affair.

Mint green platter of lamb ribs garnished with fresh mint and pomegranate seeds.

Key Ingredients

Ras el hanout: This North African spice blend gives the ribs a complex flavor base.
Lamb ribs are also known as lamb breast or lamb spare ribs, the lower rib section, richer and fattier than the lollipop-style rib chops. Ask for it by name at a good butcher counter. If your butcher hasn’t already, ask them to slice the rack into individual ribs for you to maximize crispy edges!
- Bonus: Lamb ribs are often less expensive than other lamb cuts.
Garlic: One clove, sizzled in olive oil until fragrant, gives the glaze a savory base.
Fresh rosemary: Minced and stirred into the glaze, rosemary has an almost magnetic affinity for lamb.
Pomegranate molasses: The tart, deeply fruity backbone of the glaze. It’s a thick reduction of pomegranate juice, tangy and sweet in equal measure, and it’s what gives the finished ribs their lacquered shine.
Dijon mustard: Just a bit adds a peppery horseradish quality that balances the sweetness of the glaze.
Honey: A tablespoon of sweetness to balance the tartness of the pomegranate molasses and help the glaze caramelize in the oven.
Fresh mint: A handful scattered over the finished ribs just before serving. Mint and lamb are a perfect pairing, and a hit of cool, herbal freshness is exactly what this rich dish needs.
Pomegranate arils: I like to scatter jewel-like pomegranate seeds over the finished platter. They’re optional, but they add a burst of tartness, and they’re just so pretty.

A serving of lamb ribs on a plate next to a glass of sparkling water and a bowl of lettuce.

How to Make Lamb Ribs

Season the lamb. In a small bowl, combine 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons ras el hanout or baharat and stir. Sprinkle mixture evenly over all sides of 1 1/2 to 2 pounds lamb spare ribs, sliced into individual ribs.
Dry brine the lamb (optional). Line a rimmed baking sheet with a long sheet of aluminium foil and top with a rack. Place the seasoned ribs on the rack and refrigerate, uncovered, for at least 24 and up to 48 hours.
Get ready. Preheat oven to 350°F. Remove the rack and set the ribs directly on the foil in the baking sheet. Lay a second sheet of foil on top. Crimp and then fold the edges together on all sides to seal them. It does not have to look perfect; you just want the steam to gather in the packet and prevent the juices from running out.
Bake the ribs. Transfer the baking sheet with the sealed packet into the oven and roast until quite tender, about 1 1/2 hours.
Make the glaze. A few minutes before the ribs are done, warm 1 teaspoon olive oil in a small saucepan over medium-low heat. Add the garlic and sizzle until fragrant, just a minute. Add 1 teaspoon minced fresh rosemary. Stir in 2 tablespoons pomegranate molasses, 1 teaspoon Dijon mustard, and 1 tablespoon honey. Season with a pinch (about 1/2 teaspoon) salt. Stir until combined and set aside.
Glaze the ribs. Remove lamb from the oven, and increase the heat to 400°F. Carefully open the packet. Pour off any accumulated juices and discard. Brush the ribs with a layer of glaze, and return to the oven, uncovered, to roast until browned and lacquered, about 10 minutes. Flip the ribs, brush with remaining glaze, and return to the oven for another 5 to 10 minutes until burnished and sticky.
Finish and serve. Remove from the oven and transfer to a serving platter. Sprinkle with chopped fresh mint, and pomegranate arils, and serve.

Substitutions

Change the spices: In place of the Ras el Hanout you could also use Baharat or our Shawarma Spice blend. Any of the three would work just as well.
No lamb ribs available? I’ve also tried this recipe with a 2-pound lamb neck roast, and it worked beautifully. It requires the full 2 hours of cooking time to really get tender. Use two forks to shred the meat from the bone after roasting, and then add the glaze, almost like barbecue sauce on pulled pork.
No fresh rosemary? Use ground dried rosemary instead.
No pomegranate molasses? Use balsamic vinegar instead. You may need to add a little extra honey to thicken the texture of the glaze slightly.

A serving of lamb ribs on a plate next to a glass of sparkling water, a bowl of lettuce, and another plate of the ribs.

Perfect Pairings

To anchor a meal: Lamb ribs are definitely the star, and all they need is a few supporting players. Serve them on top of turmeric rice and with a refreshing Mediterranean chopped salad. Have some pickled turnips in the fridge? They’re a wonderful, cool, and crunchy counterpart to the sweet and sticky lamb ribs.
In a party spread: I think these sticky ribs would make a delicious addition to a party! Round out the table with shrimp kofte and a tray of crudite.
As a wrap: While testing this recipe, I reinvented the leftovers into a meal that was just so satisfying. I made a batch of these easy yogurt flatbreads. I removed the bones and crisped the meat back up (in the flatbread pan) and served them with pickled red cabbage and a little minty yogurt sauce. Ten out of ten!

How to Store and Reheat Leftovers

Should you have leftovers, they are easy to reheat.

To reheat lamb ribs in an air fryer: Spread in a single layer. Set air fryer to 350°F and set the timer for 5 minutes.
To reheat lamb ribs in the oven: Heat the oven to 300°F. Spread in a single layer on a baking sheet, cover with foil, and bake for 15 minutes. Once warmed through, remove the foil and bake for an additional 5 minutes to crisp up the edges.

Try our Authentic Pomegranate Molasses

This 100% natural Pomegranate molasses from Lebanon provides an intense burst of sweet and tart flavor.

buy now