Ingredients
Method
Prepare the Ribs
- Preheat oven to 325°F. Line a large baking sheet with parchment paper.
- Pat the lamb ribs dry with paper towels. In a small bowl, combine salt, black pepper, garlic powder, and onion powder.
- 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
- 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.
- Arrange ribs on the prepared baking sheet, meat side up. Brush with half of the glaze, reserving the rest.
- 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.
- 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.