Lamb Ribs


  • 1 kg (2 pounds) Lamb ribs 

For the sticky glaze

  • 2 tbsp honey
  • 4 tbsp soy sauce/Tamari sauce
  • 2 garlic cloves crushed
  • 1-2 tbsp Gochujang (If you can't find gochujang, any chilli paste can be substituted)
  • 2 tbsp brown sugar
  • 2 tbsp rice wine vinegar
  • salt to taste


  • Pre-heat the oven to 180ºC/350ºF and line a large baking sheet with baking/parchment paper. 
  • Combine all the glaze ingredients and mix well. Taste for seasoning and adjust. You want the glaze to be sweet and spicy but be balanced with salt (from the soy) and acid (from the vinegar). 
  • Place the ribs on the prepared baking sheet and spoon over half of the glaze. 
  • Place the ribs in the oven and allow to bake for 20-25 minutes then brush with the remaining glaze every 10 minutes. After 40 minutes, increase the temperature to 220ºC/430ºF and allow the ribs to caramelize. 
  • Remove from the oven when the ribs are sticky and caramelized and serve.