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Easy Honey Garlic Glazed Kosher Lamb Ribs

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Meat (Fleishig)

Lamb ribs are rich, tender and cook faster than beef ribs. Here they’re seasoned with garlic and onion powder, roasted until tender, then brushed with a sticky glaze of honey, soy sauce, garlic and rice vinegar.

Cooking Lamb Ribs

Lamb ribs have a good amount of fat, so roast them first at a moderate temperature to render it and tenderize the meat, then glaze them and turn up the heat for the last few minutes so the honey caramelizes. Watch carefully at the end, since honey burns quickly. Ask your butcher to french the ribs (clean the bone ends) for a neater presentation.

Kosher Notes

This is a meat (fleishig) recipe. Lamb ribs come from the forequarter and are available from kosher butchers. Use soy sauce with a reliable hechsher. The same glaze works well on lamb chops.

Serving and Leftovers

Serve with rice, couscous or roasted vegetables. Leftovers keep for 3 days; reheat gently in a 300°F oven so they don’t dry out.

Easy Honey Garlic Glazed Kosher Lamb Ribs
Tender kosher lamb ribs glazed with honey, garlic, and soy sauce make an impressive but easy dinner that's perfect for Shabbat or special occasions.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jewish, Mediterranean
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Ribs
  • 2.5 lbs kosher lamb ribs cut into individual ribs
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 1 tsp onion powder
For the Honey Garlic Glaze
  • 1/3 cup honey preferably wildflower
  • 3 tbsp soy sauce
  • 4 cloves garlic minced
  • 2 tbsp rice vinegar
  • 1 tbsp olive oil
  • 1/4 tsp red pepper flakes optional

What I use for this recipe

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Method
 

Prepare the Ribs
  1. Preheat oven to 325°F. Line a large baking sheet with parchment paper.
  2. Pat the lamb ribs dry with paper towels. In a small bowl, combine salt, black pepper, garlic powder, and onion powder.
  3. Season the ribs all over with the spice mixture, pressing it into the meat. Let sit at room temperature for 15 minutes while preparing the glaze.
Make the Glaze and Cook
  1. In a small saucepan, whisk together honey, soy sauce, minced garlic, rice vinegar, olive oil, and red pepper flakes if using. Bring to a simmer over medium heat and cook for 2-3 minutes until slightly thickened. Remove from heat.
  2. Arrange ribs on the prepared baking sheet, meat side up. Brush with half of the glaze, reserving the rest.
  3. Bake for 45 minutes, then brush with remaining glaze. Continue baking for 25-30 minutes more until the internal temperature reaches 145°F and the glaze is caramelized.
  4. Let rest for 5 minutes before serving. The glaze will continue to thicken as it cools.

Notes

Ask your kosher butcher to french the ribs for the best presentation. If you can't find lamb ribs, this glaze also works wonderfully on lamb chops. Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a 300°F oven to avoid drying out the meat.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 32g 41%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 780mg 34%
Dietary Fiber 0g
Total Sugars 16g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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