Easy Honey Garlic Glazed Kosher Lamb Ribs

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I started making these lamb ribs after my neighbor shared some from her local kosher butcher. The meat was so tender and flavorful that I knew I had to figure out how to recreate it at home. What began as an experiment turned into one of our family’s most requested weekend dinners.

Lamb ribs don’t get the attention they deserve, which is honestly puzzling to me. They cook faster than beef ribs but have more flavor than chicken. The key is finding a good kosher butcher who can cut them properly. I ask for the ribs to be frenched, which means the fat and meat are scraped away from the bone ends. It looks more elegant and prevents the bones from charring too much.

Why Lamb Ribs Are Perfect for Home Cooking

The honey garlic glaze is where this recipe really shines. I use a combination of soy sauce, honey, and fresh garlic, but the secret ingredient is a splash of rice vinegar. It adds just enough acidity to balance the sweetness and helps the glaze stick to the meat instead of sliding off. I’ve tried this recipe with different types of honey, and wildflower honey works best. It has more complex flavors than regular clover honey.

The Secret to Perfect Honey Garlic Glaze

These ribs work perfectly for Shabbat dinner or any time you want something special without too much fuss. The active cooking time is minimal once you get them in the oven. I usually serve them with roasted vegetables and some good challah for sopping up the glaze. The leftovers, if there are any, make excellent sandwiches the next day.

Easy Honey Garlic Glazed Kosher Lamb Ribs - Jewish recipe
I started making these lamb ribs after my neighbor shared some from her local kosher butcher. The meat was so tender and flavorful that I knew I had to figure out how to recreate it at home. What began as an experiment turned into one of our family's most requested weekend dinners. Lamb ribs don't get the attention they deserve, which is honestly puzzling to me. They cook faster than beef ribs but have more flavor than chicken. The key is finding a good kosher butcher who can cut them properly. I ask for the ribs to be frenched, which means the fat and meat are scraped away from the bone ends. It looks more elegant and prevents the bones from charring too much. The honey garlic glaze is where this recipe really shines. I use a combination of soy sauce, honey, and fresh garlic, but the secret ingredient is a splash of rice vinegar. It adds just enough acidity to balance the sweetness and helps the glaze stick to the meat instead of sliding off. I've tried this recipe with different types of honey, and wildflower honey works best. It has more complex flavors than regular clover honey. These ribs work perfectly for Shabbat dinner or any time you want something special without too much fuss. The active cooking time is minimal once you get them in the oven. I usually serve them with roasted vegetables and some good challah for sopping up the glaze. The leftovers, if there are any, make excellent sandwiches the next day.
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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

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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