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A plate of perfectly cooked lamb ribs with caramelized glaze, garnished with rosemary and thyme, on a white kitchen counter.

Best Lamb Ribs Recipe

Discover the best lamb ribs slow-cooked to fall-off-the-bone perfection with aromatic herbs and a pomegranate glaze
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Resting Time 40 minutes
Total Time 3 hours 41 minutes
Servings: 6
Course: Main Course
Cuisine: American, Mediterranean, Middle Eastern
Calories: 720
Ingredients Equipment Method

Ingredients
  

  • 4 pounds lamb ribs Breast or denver cut
  • ¼ cup cup Extra virgin
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 6 cloves garlic Minced
  • 2 tablespoons sea salt
  • 2 teaspoons black pepper
  • 1 whole lemon For zest
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
Marinade:
  • 1 cup red wine Dry variety
  • ¼ cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 taablespoons honey
  • 4 cloves garlic Minced
Optional Glaze:
  • ¼ cup pomeranate molasses
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 2 cloves garlic Minced
  • 1 teaspoon red pepper flakes

Equipment

  • 1 Roasting pan With rack
  • 1 Aluminum foil Heavy-duty
  • 1 Meat thermometer Digital preferred
  • 1 Pastry brush For glaze
  • 1 Mixing bowls For marinade
  • 1 Sharp knife For prep
  • Cutting board For prep

Method
 

Step 1: Preparation
  1. Bring ribs to room temperature (30 minutes)
  2. Pat dry with paper towels
  3. Remove membrane if needed
  4. Mix marinade ingredients
Step 2: Season
  1. Rub ribs with olive oil
  2. Season with salt, pepper, paprika, cumin
  3. Add fresh herbs and garlic
  4. Pour marinade around ribs
Step 3: Slow Cook
  1. Cover tightly with foil
  2. Bake at 300°F
  3. Cook until tender
Step 4: Glaze & Finish
  1. Mix glaze ingredients
  2. Increase heat to 400°F
  3. Brush with glaze
  4. Cook until caramelized
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