Recipes / Lamb Ribs

Lamb Ribs


Oct 12, 21

Lamb Ribs

Lamb Ribs

Cook Time: 1-2 Hrs
Print Recipe
Print Recipe


This week I cooked up something a little different while still using Texas BBQ techniques. These smoky lamb ribs are fan-taste-tic, be sure to try these yourself!


  • Lamb ribs
  • Mustard
  • Chudrub or preferred seasoning

For the mop sauce:

  • 1 stick of butter
  • 1/2 white onion
  • Handful of garlic
  • Juice of 1 lemon
  • 1 tablespoon mustard seeds
  • 1 tablespoon black peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander
  • 1 shot of Worcestershire sauce
  • Equal parts white vinegar and apple cider vinegar (ACV)
  • Fresh herbs (rosemary, oregano, mint, thyme)
  • Beer (for thinning out the sauce)


Prepare the lamb ribs:

-Trim any excess fat or silver skin from the lamb ribs.

-Slather mustard on both sides of the ribs, ensuring they are evenly coated.

-Sprinkle chudrub or your preferred seasoning on both sides of the ribs, rubbing it in to adhere.

-Fire up the grill and preheat it to 300 degrees Fahrenheit (150 degrees Celsius).

Grill the lamb ribs:

-Place the lamb ribs on the grill, meat side down.

-Grill the ribs at 300 degrees Fahrenheit for about an hour, or until they are cooked to your desired doneness.

Prepare the mop sauce:

-In a saucepan, melt the butter over medium heat.

-Add the chopped white onion and garlic to the pan, and sauté until softened.

-Stir in the lemon juice, mustard seeds, black peppercorns, cumin seeds, coriander, -Worcestershire sauce, white vinegar, and ACV.

-Bring the sauce to a simmer, and then add the fresh herbs (rosemary, oregano, mint, thyme).

-Adjust the seasoning according to your taste preferences.

-If desired, add a bit of beer to add volume

Mop the lamb ribs:

-After about an hour of cooking, flip the lamb ribs.

-Brush the mop sauce onto the ribs, coating them evenly.

-Continue grilling and periodically mop the ribs with the sauce for the next hour or two, ensuring they are well-basted.

-Aim for an internal temperature of 200 degrees Fahrenheit (93 degrees Celsius) for tender and juicy ribs.

Rest and serve:

-Once the lamb ribs reach the desired internal temperature, remove them from the grill.

-Wrap the ribs in foil and let them rest for a few minutes to allow the juices to redistribute.

-Unwrap the ribs and slice them into individual portions.

-Serve the grilled lamb ribs hot and enjoy their flavorful and tender meat.

Note: Adjust the grilling time based on the thickness of the lamb ribs and your preferred level of doneness. Use a meat thermometer to ensure the internal temperature is reached for safe consumption.

Brad author info

Hi, I'm Brad

"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"

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