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Lamb ribs with honey and wine recipe

Lamb ribs with honey and wine recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • Roast lamb

Combination of Middle Eastern and European flavours. Best if served with steamed vegetables and rice.

109 people made this

IngredientsServes: 6

  • 1.5kg lamb ribs
  • 2 onions, chopped
  • 2 tsp minced garlic
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 4 tbsp soy sauce
  • 250ml dry white wine
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 4 tbsp fresh lemon juice
  • 1 teaspoon ground cinnamon

MethodPrep:10min ›Cook:1hr10min ›Extra time:1hr › Ready in:2hr20min

  1. To marinate: Place lamb in a baking dish. In a small bowl combine the onions, garlic, honey, oil, soy sauce, wine, pepper, salt, lemon juice and cinnamon. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 1 hour.
  2. Preheat oven to 200 C / Gas mark 6.
  3. Bake in the preheated oven for 70 minutes or until cooked through.

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Reviews & ratingsAverage global rating:(102)

Reviews in English (76)


I modified this recipe. I used half a red onion instead of 2 and used 1/4 cup Parrot Bay Coconut Rum instead of wine. I put all the ingredients in a food processor to make a chutney consistency and marinated 1 hour before baking. Added potato halves w/skin on 45 min. before finished. Delicious!-04 Dec 2005

by DINNER123

This is by far the best way to prepare lamb ribs/chops. I have made this recipe several times and it is perfect each time. I try to marinade it overnight if I can. I use brown sugar instead of honey and have used bottled lemon juice in a pinch.-19 Nov 2001

by Nicoshan

This was delicious! Although lamb breast isn't the best cut, braising the meat rendered out nearly all of the fat, and made the remaining meat extremely tender. The marinade had a wonderful flavor. I served it over Jasmine rice with roasted vegetables.-14 May 2008

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Sichuan Honey Glazed Lamb Ribs

I can’t get enough cocktail party apps this time of year. These lamb ribs are so tasty and a perfect combo of classy, easy to make, and crazy delicious that they are great to bring to your next holiday get together. The Sichuan flavors are totally unexpected and will wake everyone up and get the party started.

The key to these ribs is finding the right cut of American Lamb. You don’t want rib chops or a rack of lamb, they are sometimes called Denver ribs or spare ribs. I had to call around to a few local stores to find them, if you have a butcher near you they will be happy to help!

I usually can’t get sichuan peppercorns ground so I have to take matters into my own hands. This also has cumin, coriander, black pepper, and cinnamon. Celery, sesame oil, light soy sauce, shaoxing wine, rice vinegar, and honey. After about an hour and a half they are super tender. I finished them with a sauce of lime, soy sauce, and lots of honey. And finally, a dusting of chili flakes, sesame seed, and cilantro These came out so good. The sichuan pepper adds that awesome tingly sensation and the honey balances the heat. Perfect bite sized ribs that have a classy feel but retain that sticky tender rib essence.

Recipe Summary

  • 1 teaspoon vegetable oil
  • ½ cup chopped onions
  • 2 cloves minced garlic
  • ¾ cup chili sauce
  • ½ cup beer
  • ¼ cup honey
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon dry mustard
  • 3 ½ pounds country style pork ribs

Heat oil in a saucepan over medium-high heat. Cook and stir onions and garlic in hot oil until fragrant and softened, 4 to 6 minutes.

Stir chili sauce, beer, honey, Worcestershire sauce, and dry mustard into onion mixture bring to a boil, reduce heat to low, and simmer until sauce thickens and flavors develop, 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake ribs in a baking dish in the preheated oven for 1 hour. Spread sauce over ribs and return to oven bake until sauce bubbles and ribs are tender, 1 hour.

Lamb Ribs with Honey and Wine

Lamb chops, roasts, stews, kebabs, gyros, burgers — with these top Rafter recommended recipes, there’s no limit to what you can do with lamb.


Ready In:

PREP: 10 minutes
COOK TIME: 70 minutes
READY: 140 minutes

Lamb ribs are not the most common dinner time meal in North America. Available at Rafter W Ranch … the flavor of lamb on these bigger bones is well worth the conversation at the meat counter. With a little over 2 hours of cooking time, this recipe will wow your family and friends!

Additionally, a nice white wine will compliment this dish. You can pair the ribs with a 2016 Chateau Ste. Michelle Chardonnay from Columbia Valley. A pleasurable, food-friendly Chardonnay. It is crafted in a fresh, soft style with bright apple and sweet citrus fruit character with subtle spice and oak nuances.


Steps to Make It

  • 3 1/2 pounds of lamb ribs
  • 2 onions, chopped
  • 1 cup of dry white wine
  • 1/4 cup of soy sauce
  • 1/4 cup of fresh lemon juice
  • 1 tablespoon of honey
  • 1 tablespoon of olive oil
  • 2 teaspoons of minced garlic
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of salt
  • 1 teaspoon of ground black pepper

1) Place lamb in a 9吉-inch baking dish.

2) Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour the mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.

3) Preheat oven to 400 degrees F (200 degrees C).

4) Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts
Per Serving: 507 calories 36.8 g fat 10.2 g carbohydrates 25.8 g protein 112 mg cholesterol 1077 mg sodium

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Red Wine-Braised Lamb Neck

Recipe adapted from Chris Shepherd, One Fifth, Houston, TX

Yield: 4 to 6 servings

Prep Time: 25 minutes, plus cooling time

Cook Time: 3 hours and 35 minutes

Total Time: 4 hours, plus cooling time


2 tablespoons vegetable oil

3 pounds lamb neck, cut into 2-inch pieces (22 pieces)

Kosher salt and freshly ground black pepper, to taste

4 celery stalks, roughly chopped

2 carrots, roughly chopped

1 yellow onion, roughly chopped

2 plum tomatoes, roughly chopped


1. Preheat the oven to 350°. In a 6-quart Dutch oven, heat the oil and butter over medium-high heat. Season the lamb neck pieces liberally with salt and pepper. Sear, turning as needed, until golden brown, 8 to 10 minutes, then transfer to a plate.

2. Add the celery, carrots and onion to the pot, and cook, stirring as needed, until golden, 8 to 10 minutes. Reduce the heat to medium and add the garlic. Cook until fragrant, 2 minutes, then add the tomato paste and cook until caramelized, 5 minutes more.

3. Deglaze the pot with the chicken stock and red wine. Bring to a simmer, then add the seared lamb, thyme and plum tomatoes. Return to a simmer, then cover and place in the oven. Cook for 2½ hours, then remove the lid and stir in the shallots. Continue cooking for 30 minutes more.

4. Remove the pot from the oven and transfer the lamb and shallots to a bowl. Strain the cooking liquid, discarding the vegetable solids, then return it to the pot, along with the cooked lamb and shallots, cherry tomatoes and olives. Season with salt and pepper, then serve.


Put the ribs into a large saucepan and cover with water. Bring to the boil on a high heat, then turn the heat down to medium until the ribs have cooked through. It takes about 45–50 minutes’ simmering to make them tender – this will help reduce the cooking time in the oven and minimise some of the fat around the ribs. Skim off any foam that rises to the top of the water.

While the ribs are boiling, put the sugar and honey into a pan over a medium heat, giving it a stir occasionally. Once the sugar has melted and the caramel is a deep brown colour, take the pan off the heat. Stir in the Worcestershire sauce, balsamic and soy sauce, then add the ginger, garlic powder, coriander and chilli flakes. Stir well and set aside.

Preheat the oven to 220C/200C Fan/Gas 7. Have a roasting tray lined with baking paper ready – this will help avoid having a monumental sticky mess to clear up afterwards.

Once the ribs are tender, take them out of the pan and drain. Pop the ribs into the roasting tray and put them into the oven for 10 minutes.

Remove the ribs from the oven and brush the sticky glaze on top, making sure to cover every crevice. Get ready to stare into the oven for another 10 minutes, basting the ribs halfway through.

For the garnish, mix the spring onions, sesame seeds, coriander and chilli in a bowl. As soon as those ribs are out, get them into a serving dish. Sprinkle over the garnish and eat straight away.

Recipe Summary

  • 2 cups sherry vinegar
  • 1/2 cup fresh lemon juice
  • 1/2 cup chopped rosemary sprigs
  • 6 garlic cloves, thinly sliced
  • 4 racks well-trimmed, meaty lamb spareribs (about 5 1/2 pounds), cut in half
  • Olive oil, for brushing
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 cups packed parsley leaves
  • 4 garlic cloves, coarsely chopped
  • 2 tablespoons packed oregano leaves
  • 1 1/2 tablespoons packed rosemary leaves
  • 1 tablespoon packed thyme leaves
  • 1 fresh bay leaf
  • 1 teaspoon crushed red pepper
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup sherry vinegar
  • Kosher salt
  • Freshly ground pepper

In a bowl, whisk the sherry vinegar with the lemon juice, rosemary and garlic. Pour the marinade into two large, resealable plastic bags. Add the ribs, seal the bags and turn to coat the ribs. Let the ribs marinate at room temperature for 1 hour, turning the bags halfway through.

In a food processor, combine all of the ingredients except the olive oil, vinegar, salt and pepper. Pulse until the herbs are finely chopped. Add the olive oil and vinegar and pulse to combine. Season the chimichurri with salt and pepper and transfer to a bowl.

Light a grill. Remove the ribs from the marinade. Scrape off the garlic and rosemary and pat the ribs dry with paper towels. Brush the ribs with oil and season with salt and pepper. Grill the ribs over moderately high heat, turning, until nicely charred outside and medium-rare, 10 to 12 minutes. Transfer to a platter and serve with the chimichurri.

Sichuan Honey Glazed American Lamb Ribs

Cut the ribs into individual ribs and place into a baking dish. season with a light sprinkle of salt, but go easy because there are lots of salty ingredients.

Grind the spices and rub all over the ribs.

Add the cooking liquids to the baking dish along with the celery and stir well to combine.

Place into the oven and cook one hour. Flip and continue cooking another half hour to an hour or more depending on desired doneness. Flip occasionally to brown (the parts above the cooking liquid will get some color in the oven.) and add liquid if needed.

Combine the soy sauce, lime juice, and honey. Place the ribs on the serving dish and top with the honey sauce.

Sprinkle on the sesame seeds, cilantro and additional chili flakes as desired.

*If you want to bring these to a party, you could and travel with them warm after you pull them from the oven in step 6, and slightly reheat at the party, or chill them and refrigerate for a few days, then reheat at the party.


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