Korean BBQ Lamb Ribs

Ingredients:

  • 2 racks of lamb ribs
  • Salt and pepper
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon rice vinegar

Instructions:

  1. Preheat your grill to medium-high heat.
  2. Season the lamb ribs with salt and pepper.
  3. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar.
  4. Brush the sauce onto the ribs.
  5. Place the ribs on the grill and cook for 5-7 minutes on each side.
  6. Brush the ribs with additional sauce halfway through cooking.
  7. Remove the ribs from the grill and let them rest for 5 minutes before serving.
  8. Spicy BBQ Lamb Ribs:

Honey Mustard BBQ Lamb Ribs

Ingredients:

  • 2 racks of lamb ribs
  • Salt and pepper
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1/4 cup BBQ sauce

Instructions:

  1. Preheat your grill to medium-high heat.
  2. Season the lamb ribs with salt and pepper.
  3. In a small bowl, whisk together the honey, Dijon mustard, and BBQ sauce.
  4. Brush the honey mustard mixture onto the ribs.
  5. Place the ribs on the grill and cook for 5-7 minutes on each side.
  6. Brush the ribs with additional honey mustard mixture halfway through cooking.
  7. Remove the ribs from the grill and let them rest for 5 minutes before serving.

Jamaican-style Braaied Lamb Ribs

Ingredients:

  • 2 racks of lamb ribs

Marinade:

  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground allspice
  • 2 teaspoons dried thyme
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon brown sugar
  • Juice of 2 limes
  • 1/4 cup soy sauce
  • 1/4 cup olive oil

Braaing Glaze:

  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons hot sauce
  • Salt and black pepper to taste

Instructions:

  1. In a small bowl, whisk together the onion, garlic, allspice, thyme, cinnamon, nutmeg, brown sugar, lime juice, soy sauce, and olive oil to make a marinade. Rub the marinade all over the lamb ribs, cover, and refrigerate for at least 4 hours or overnight.
  2. Preheat your braai to medium-high heat. Remove the lamb ribs from the marinade and season with salt and black pepper.
  3. Place the lamb ribs on the braai and cook for about 5-7 minutes per side, or until browned and crispy on the outside.
  4. In a small bowl, whisk together the brown sugar, honey, soy sauce, olive oil, and hot sauce to make a glaze.
  5. Brush the glaze all over the lamb ribs and continue to cook for an additional 5-7 minutes per side, or until the ribs are cooked to your desired level of doneness.
  6. Serve the Jamaican-style braaied lamb ribs hot and enjoy with your favorite sides!

Braaied Cuban-Style Lamb Ribs

Ingredients:

  • 2 racks of lamb ribs

Marinade:

  • Juice of 2 limes
  • 1 tablespoon orange zest
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil

Mojo Sauce:

  • Juice of 1 orange
  • Juice of 1 lime
  • 3 garlic cloves, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 cup olive oil
  • Salt and black pepper to taste

Instructions:

  1. In a small bowl, whisk together the lime juice, orange zest, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and olive oil to make a marinade. Rub the marinade all over the lamb ribs, cover, and refrigerate for at least 4 hours or overnight.
  2. Prepare a braai for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
  3. Place the lamb ribs on the cooler side of the braai with the bone side down. Cover with a lid and adjust the air flow to 1/4 open at the base and leave a small crack (2mm) in the vent holes on the lid. This will ensure the coals burn slowly and evenly. Braai for 2-3 hours, turning every 30 minutes, until the ribs are tender and the meat is falling off the bone.
  4. While the ribs are cooking, make the mojo sauce. In a small bowl, whisk together the lime juice, orange juice, garlic, cumin, oregano, olive oil, salt, and black pepper.
  5. Serve the braaied lamb ribs with the mojo sauce on the side. Enjoy!

Moroccan Spiced Lamb Breast Braai

Ingredients:

  • 2 lamb breasts, ribs on

Marinade:

  • Harissa Sauce:
  • 4 tablespoons mayonnaise
  • 3 tablespoons harissa paste
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Couscous:

  • 1 cup couscous
  • 1 1/4 cups boiling water
  • 1 tablespoon olive oil
  • 1/4 cup raisins
  • 1/4 cup toasted almonds, chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro

Instructions:

  1. In a small bowl, mix together the cumin, coriander, cinnamon, paprika, saffron, salt, garlic, preserved lemon, and olive oil to make a paste. Rub the paste over the lamb breasts, cover, and refrigerate for at least 4 hours or overnight.
  2. Prepare a grill with a lid for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
  3. Put the lamb breast skin-side down on the cooler side of the grill and put the lid on. Set the air flow to 1/4 open at the base and leave a small crack (2mm) in the vent holes on the lid. This will ensure the coals burn slowly and evenly. Cook for 3 hours, turning every 45 minutes, until the meat has shrunk away from the bones, is tender and the skin is crisp.
  4. While the lamb is cooking, prepare the couscous. In a medium bowl, combine the couscous, boiling water, and olive oil. Cover and let sit for 5-10 minutes, or until the couscous has absorbed all the water. Fluff the couscous with a fork and stir in the raisins, almonds, parsley, and cilantro.
  5. To make the harissa sauce, mix together the mayonnaise, harissa paste, honey, lemon juice, salt, and pepper in a small bowl. Adjust the seasoning to taste.
  6. To serve, slice the lamb breast following the rib bones and serve with the couscous and harissa sauce. Garnish with fresh cilantro and lemon wedges, if desired. Enjoy the delicious flavors of Moroccan cuisine!

Chimichurri Braai Lamb Ribs

 
 

 

Ingredients

ribs

  • 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

chimichurri

  • 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

 

Directions

 

prepare the ribs

 

  1. In a bowl, whisk the sherry vinegar with the lemon juice, rosemary and garlic. Pour the marinade into two large, resealable plastic bags.

  2. 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.

     

meanwhile, make the chimichurri

 

  1. In a food processor, combine all of the ingredients except the olive oil, vinegar, salt and pepper. Pulse until the herbs are finely chopped.

  2. Add the olive oil and vinegar and pulse to combine. Season the chimichurri with salt and pepper and transfer to a bowl.

     

  3. Light a braai. Remove the ribs from the marinade. Scrape off the garlic and rosemary and pat the ribs dry with paper towels.

  4. Brush the ribs with oil and season with salt and pepper.

  5. 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.

braai pasta salad

Get ingredients for this recipe here!

More Braai salads ideas and braai side dishes

Cumin Coriander Braai Lamb Ribs

 
 

 

Ingredients

  • 1/4 cup kosher salt
  • 2 tablespoons light brown sugar
  • 1 tablespoons ground cumin
  • 1 tablespoons ground coriander
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon ground cinnamon
  • Two 2 1/2- to 3-pound racks of lamb ribs
  • 1 cup apple cider vinegar
  • 2 tablespoons pomegranate molasses

 

Directions

  1. In a bowl, mix the salt with the sugar, cumin, coriander, pepper and cinnamon.

  2. Transfer 2 tablespoons of the rub to a medium bowl.

  3. In a large, shallow baking dish, sprinkle the remaining rub over the lamb ribs, massaging it into the meat. Let stand at room temperature for 1 hour.

  4. Light a gas grill. Whisk the apple cider vinegar and pomegranate molasses into the reserved 2 tablespoons of rub.

  5. Transfer the lamb ribs meaty side down to the braai and cook over moderately low heat, turning once, until lightly charred all over, 7 to 10 minutes.

  6. Reduce the heat to low and grill, turning and basting with the sauce every 10 minutes, until the meat is very tender and nicely charred, 1 hour and 30 minutes.

  7. Transfer the ribs to a carving board, tent with foil and let rest for 10 minutes. Cut the ribs between the bones and serve.

braai pasta salad

Get ingredients for this recipe here!

More Braai salads ideas and braai side dishes

Easy Rack of Lamb

Ingredients

  • 3 cloves garlic
  • 3 tbsp. fresh rosemary leaves
  • 1 tbsp. fresh thyme leaves
  • 1/2 tsp. kosher salt, plus more for sprinkling
  • 2 tbsp. extra-virgin olive oil
  • 2 (8-rib) frenched racks of lamb (about 1 1/4 lb. each)
  • Freshly ground black pepper
  • Freshly chopped parsley, for garnish
  • Lemon wedges, for serving

Directions

  1. In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until a paste forms.
  2. Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature for 1 hour.
  3. Meanwhile, preheat braai to 250°c.
  4. Cover and Roast lamb 25 to 30 minutes for medium-rare, or until a thermometer inserted in the center reads 80°c.
  5. Tent with foil and let rest 15 minutes before carving into chops.
  6. Sprinkle with parsley and serve with lemon wedges.
braai pasta salad

Get ingredients for this recipe here!

Spiced Lamb Rib braai

Home » Lamb Rib Braai Recipe Ideas

For more similar awesome lamb Rib braai recipes and lamb braai ideas click here! more recipes…

,

Ingredients

  • 1 tbsp coriander seeds
  • 2 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 1 tbsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1.8kg Lamb Ribs
  • 2 tbsp olive oil

Yoghurt sauce

  • 1 cup (280g) Greek-style yoghurt
  • 1/4 cup (60ml) olive oil
  • 1 long red chilli, seeded, finely chopped
  • 1 tbsp finely chopped flat-leaf parsley
  • 2 tsp finely chopped tarragon
  • 1 tsp finely chopped rosemary
  • 1 lemon, rind finely grated, juiced

Directions

  1. Preheat braai to 150°C .
  2. Use a spice grinder or mortar and pestle to grind the coriander seeds, fennel seeds and cumin seeds to a fine powder. Transfer to a small bowl with the paprika, cayenne pepper and 1 tbs salt. Stir to combine.
  3. Separate the lamb ribs and pat dry with paper towel. Brush all over with the oil. Sprinkle the spice mixture evenly over both sides of the lamb.
  4. Place lamb on a large heavy rimmed baking tray. Cover tray tightly with foil. Place on braai and cover for 2 hours or until the lamb is tender.
  5. Meanwhile, to make the yoghurt sauce, in a small bowl whisk the yoghurt, oil, chilli, parsley, tarragon and rosemary with ½ tsp lemon rind and 1 tbs lemon juice until well combined. Season with salt and pepper.
  6. Prepare a braai for medium-high heat. Remove lamb from pan, discarding excess fat and pan juices. Barbecue the lamb for 2 mins each side or until caramelised. Transfer to a large serving platter and serve with the yoghurt sauce.
braai potato salad

Get ingredients for this recipe here!

Garlic & Rosemary Lamb Rib braai

Home » Lamb Rib Braai Recipe Ideas

For more similar awesome lamb Rib braai recipes and lamb braai ideas click here! more recipes…

,

Ingredients

  • 2 x racks lamb ribs, approximately 700g each
  • 8 sprigs fresh Rosemary, divided
  • 4 garlic cloves, minced
  • 4 tbsp olive oil
  • Salt & Pepper

Directions

  1. Place the lamb racks on a large tray or dish, and season well with salt and pepper on both sides. Drizzle well with olive oil to coat, also on both sides.
  2. Roughly chop 6 sprigs of Rosemary, setting the other two aside. Sprinkle the rosemary and garlic all over the racks, then cover them and place in the fridge overnight.
  3. Prepare a braai for two-zone cooking (see link above for instructions). Take racks out of fridge, and brush off the majority of the chopped rosemary and garlic.
  4. Place the lamb racks on the indirect side, and braai for 20 minutes, then flip and braai the other side for 20 minutes, have the lid closed for both cooks.
  5. Stoke the coals then throw the remaining rosemary sprigs directly on them, they will create 2-3 minutes of great rosemary-scented smoke (if you’re using gas, omit the burning rosemary and just turn the gas to highest setting). Immediately place the ribs over the direct heat, and sear for 4-6 minutes per side, until a nice char has developed.
  6. Remove the racks from the braai, and place under foil to rest for 10 minutes. Then slice, serve and eat immediately.
braai potato salad

Get ingredients for this recipe here!