BBQ Lamb Ribs

Luiz Rocha/Shutterstock

The secret’s in the sauce—chef Dan Bazzinotti shares his recipe for broth-braised lamb ribs served with a sour-orange glaze. A DIY dry rub and the simple, standout sauce elevate this dish to chef-ly levels.


For the spice rub:
  • 4 tablespoons kosher salt
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1 bay leaf, ground
For the ribs:
  • 5 pounds lamb ribs
  • chicken/beef broth
For the glaze:
  • 2 cups fresh orange juice
  • 1 cup sugar
  • 1/2 cup cider vinegar
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon basil, chopped


For the lamb:
  1. Mix together salt and spices and rub onto the lamb ribs. Let them sit overnight.
  2. The next day, preheat the oven to 300 degrees. Place the ribs into a roasting pan and add enough chicken or beef broth to almost cover the ribs. Cover with foil and braise for 4 to 6 hours until the ribs are tender but not falling off the bone.
  3. Cool the ribs completely and finish them on the grill (or grill pan, broiler or cast iron) until heated through to 165 degrees with grill marks.
For the glaze:
  1. Place the orange juice, sugar and vinegar in a sauce pot and simmer until syrupy (about 15 minutes). Finish the glaze with fresh-chopped cilantro and basil.
To serve:
  1. Spoon glaze over ribs and serve.

You may also be interested in