These lamb ribs come from our sheep that was slaughtered earlier in the year. The ribs are less fatty than at the store as you can see in the pictures in this post. For that we rubbed olive oil and salt and pepper, leaving the lamb to bast for an hour before cooking low and slow for about 3 hours. If your lamb ribs are very fatty, skip the olive oil portion if you desire. For the sauce you can also skip that too if you just want to taste the salt and pepper seasoning intermixed with the meat. We chose Kansas City BBQ sauce to go with the ribs.
Prep Time: 1.25 hrs (including 1 hour resting)
Cooking Time: 3 to 4 hours
Servings: 2 to 4
- 1 tsp. salt
- 1 tsp. pepper
- Olive oil
- BBQ sauce or other sauce of your choice
- Sheet pan
- Aluminum foil
- Line a sheet pan with aluminum foil. Remove the lamb ribs from the packaging. Sprinkle 1 tsp. pepper and salt (divided evenly on both sides) and rub it in with some olive oil using your hands. Cover the ribs with more foil and rest in the fridge for at least one hour.
- Preheat the oven to 225F. Remove the ribs from the fridge and allow it to come to room temperature. And then bake in the oven, foil covered, for 2.5 hours if you’re going to sauce the ribs. Otherwise bake the ribs for 3 to 4 hours, looking for the meat to shrink up the rib bones and the bones coming off the rack with a gentle tug.
- If you’re going to sauce the ribs, then at 2.5 hours remove the top foil covering and bast with your sauce. Continue to cook for another 30 minutes to 1.5 hours, looking for the same “doneness” as above. Once finished cooking, allow to cool a bit before dividing out the rib portions. Serve with your favorite sides, we chose cornbread.