Lamb spare ribs

Lamb spare ribs

Ben's BBQ Bible
Billy Law

These are a great alternative to pork ribs — and about half the price! You’ll need to talk to your butcher, as you won’t get these at the supermarket.

You can prepare the ribs in your oven, and then finish them on the barbecue to reheat and glaze, or give them the long, slow barbecue love they deserve.


Quantity Ingredient
american-cut ‘full rack’ lamb ribs
pre-soaked woodchips, (optional)


Quantity Ingredient
1 cup brown sugar
250ml malt vinegar
1/2 cinnamon stick
1 small dried red chilli, crumbled
250ml tomato ketchup
1 tablespoon dijon mustard
100g creamed horseradish
100ml dark rum
1/2 cup chopped mint


Quantity Ingredient
1 tablespoon chopped rosemary
1 lemon, zested
1 teaspoon flaked salt
1/2 tablespoon freshly cracked black pepper
1 tablespoon soft brown sugar


  1. Grind all your rub ingredients in a mortar until well combined. Thoroughly rub the mixture over each side of the lamb ribs. Cover with plastic wrap or a clean cloth and allow to marinate for at least 1 hour at room temperature.
  2. Prepare your barbecue for indirect cooking over a low heat.
  3. Remove the excess rub from the ribs. Place them on a tray in the centre of the barbecue, between the heat sources.
  4. Cover with the hood of the barbecue. (Alternatively, cook in the oven on a low heat.) Cook for about 1½ hours, spraying with water every 15 minutes or so to keep the ribs moist. If using the pre-soaked woodchips, periodically add some of them to the barbecue, over the heat source, so they smoulder and smoke.
  5. Once the meat is tender and the bones pull apart with ease, remove the ribs from the barbecue.
  6. Now prepare the barbecue for direct cooking over low heat.
  7. Brush the ribs with the glaze, using a basting brush. Return them to the barbecue. Cook, for about 5 minutes, until the ribs are evenly charred and the glaze is caramelised and bubbling, brushing with more glaze as required.
  8. Remove the ribs to a serving plate. Scatter with the mint for freshness and serve straight away.
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