Garlic Brown Sugar Lamb Ribs

In my house, everyone loves lamb, and I became a fan when I discovered how to cook it right. These garlic brown sugar lamb ribs are a favorite here, a one-pan meal ready in 30 minutes that can rival a restaurant dish. I make it either as a quick meal to surprise my husband or on special occasions.

In my culture, I grew up with lamb being served for Easter, and I keep this tradition for my family as well. I usually serve it with scalloped potatoes, corn casserole, or roasted asparagus. This simple recipe is proof that flavor comes down to the quality of the ingredients. The brown sugar and garlic add the perfect sweet-and-savory touch to the tender meat, making it an unforgettable meal.

If you love lamb, this meal is a must-try. First, it is one of the cheapest cuts of lamb, but also one of the most delicious. Also, it requires only a few simple ingredients and yields aromatic, mouth-watering ribs. The garlic and brown sugar mixture gives them a tangy, savory taste. The addition of rosemary and some herbs gives them a nice finish and elegant look. Give them a try, and you will be making them over and over again!

Why you will love this recipe

• Wonderful spring recipe: Whether it is for Easter or I am just making a spring dinner for the family, this lamb meal is always a hit. It’s easy enough to surprise my husband with it on a regular weeknight and fancy enough to serve on special occasions or date nights.
• So many flavors: With sweet brown sugar and savory garlic blended with fresh rosemary and green onions, these ribs are so flavorful and delicious that there are never any leftovers. 
• Done in 30 minutes: It only takes 30 minutes in the oven, so I can make these on any weeknight to surprise my husband, and it’s also a great option when I need something quick and easy to impress guests. 
• Make extra: I like to make two racks so I can have some left over for a sandwich or salad, or to add to a wrap the next day.

What you will need

• Lamb meat: I chose 2 pounds of organic, grass-fed spareribs, cut into 3 or 4 servings. 
• Wet ingredients: I like to use low-sodium chicken broth as my base because it has a rich flavor without too much salt. Olive oil is used to sear the lamb.
• Vegetables: I add chopped green onions for a light onion flavor and crisp texture, and freshly minced garlic cloves for a bold, garlicky flavor. 
• Seasonings: Brown sugar gives this dish its signature sticky texture and sweet, rich taste. Chopped fresh rosemary is added to the broth during the first cooking process, and fresh rosemary sprigs are added when it goes into the oven to enhance the flavor and aroma. Salt and pepper, I add to taste.

How to make 

Preheat the oven: First, I preheat the oven to 400 degrees F, then I season the lamb ribs.

Brown the ribs: While I’m waiting, I pour 3 tablespoons of olive oil into a hot skillet over medium-high heat, then add the seasoned lamb ribs to the pan. I brown both sides until they are golden and cooked through, about 5 minutes per side. Then, I put them on a plate covered in foil. 

Make the sauce: I turn the heat down to medium and add the garlic, cooking it until it for about 30 seconds, or until it is fragrant. I add the chopped rosemary and cook for 30 seconds, stirring frequently.

Thicken: I add the broth and brown sugar, stirring until the sugar melts. Then, I season it with salt and pepper to taste. Now, I turn the heat up to medium-high and cook, stirring frequently, for about 5 minutes, until it thickens. 

Baste and bake: After that, I put the ribs back in the pan, baste them, add the sprigs of fresh rosemary, and put the pan in the oven for 7 to 10 minutes. For a crispy crust, I broil them for 1 to 2 minutes. 

Rest and serve: Before serving, I let the ribs rest for 10 minutes so the juices can be reabsorbed back into the meat. 

Expert tip

Getting the best lamb ribs

To get the best cut of ribs, I highly recommend choosing the right butcher. Fresh is always best, and ask for lamb breast or riblets, which are meaty and well-marbled; fat equals flavor and tenderness. The meat should be pink, to deep rose, no gray. Also, they should feel firm, not mushy.

More tips to consider:

• Be sure to trim the excess fat, but leave the internal fat for flavor. 
• If there is still a thin membrane (silver skin) on the ribs, remove it.  
• Score the fat cap to help render it and prevent it from tightening up. 
• Lamb ribs are the spareribs or belly ribs that come from the bottom of the animal. The rack of lamb comes from the loin.  
• For even more intense flavor, let the ribs marinate for 15 minutes in the fridge.
• To make crispy ribs, bake them on a wire rack to keep them from sitting in their own fat. 

Recipe variations and add-ins:

• Different meat: Instead of lamb, other meats will also work, such as pork or beef ribs.
• Smoked ribs: To make smoked ribs, cook them in your smoker at 225 degrees F for 3 to 4 hours, or just add some liquid smoke to the sauce, and they will taste like they have been smoked. 
• Ranch and bacon lamb: My kids love it when I add chopped bacon bits and my ranch seasoning to the sauce. The flavors work well together, creating a tangy, umami flavor. If that idea doesn’t appeal to you, just serve this creamy homemade ranch dressing on the side and let them add their own. 
• Add a kick: To make these lamb ribs a bit spicier, I sometimes add a pinch of red pepper flakes to the mix. 
• Slow cooker lamb: Want to make these in the slow cooker? Sear them in a pan first, then cook them on low for 6 hours or on high for 3 hours. To make them crispy, broil for several minutes before serving. 

Serving suggestions:

Lamb pairs well with just about any side dish, but my favorites are oven-baked potatoes, roasted rosemary potatoes, and stuffed mushrooms. The rosemary and garlic make them pair nicely with these ribs, and the kids love them. These stuffed mushrooms seem fancy, but they are so simple. Filled with cream cheese, bella mushrooms, and parmesan, they are so delectable.  

These brown-sugar-roasted carrots also pair well, and the sweetness makes it a wonderful way to get picky kids to eat their vegetables. Brown sugar candied yams are another favorite with the kids in my house. Roasted in butter with brown sugar, they are so sweet that they could be served for dessert. For a real dessert, my chewy brown sugar cookies are always a hit. Buttery, soft, and easy to make, they can be made in less than 30 minutes.

How to store leftovers:

• Refrigerate: I pack my leftover garlic-brown-sugar lamb ribs in plastic or foil and place them in a sealed container for up to 4 days.  
• Freezing: To keep them longer, I wrap them in plastic or foil and put them in freezer bags, where they will stay fresh for several months.  
• Defrost: To thaw, I put them in the refrigerator overnight for the best flavor.
• Reheating: To reheat in the oven, cook for 10 minutes at 350 degrees F or in the microwave for 45 to 90 seconds.  

Frequently asked questions

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