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Garlic Brown Sugar Lamb Ribs Recipe
Ash Tyrrell

Garlic Brown Sugar Lamb Ribs Recipe

When I first made these Garlic Brown Sugar Lamb Ribs, I wasn’t sure what to expect. But oh, the result was pure bliss! The juicy lamb paired with the sticky, caramelized coating of garlic and brown sugar took me straight to flavor heaven.
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Total Time 2 hours
Ingredients Method Notes

Ingredients
  

  • Lamb ribs
  • Brown sugar
  • Soy sauce
  • Garlic
  • Olive oil
  • Smoked paprika
  • Dried rosemary
  • Dried thyme
  • Salt and black pepper
  • Fresh parsley optional garnish

Method
 

  1. Combine the brown sugar, soy sauce, garlic, olive oil, paprika, rosemary, thyme, salt, and pepper in a mixing bowl. Mix well until the sugar dissolves and everything is combined into a flavorful marinade.
  2. Place the lamb ribs in a large resealable plastic bag and pour the marinade over them. Seal the bag, making sure the ribs are fully coated. For maximum flavor, refrigerate for at least 2 hours, but overnight is best for a rich taste.
  3. If grilling, preheat it to medium-high heat (around 350°F). For an oven, set it to 350°F. Allow the ribs to sit at room temperature for about 30 minutes before cooking.
  4. Grill the ribs bone-side down for 10–15 minutes per side, basting occasionally with leftover marinade for extra flavor. If roasting, place them on a baking sheet and roast for 1.5 to 2 hours, basting every 30 minutes to achieve that caramelized finish.
  5. Remove the ribs from heat and allow them to rest for 5 minutes to lock in the juices. Slice them into individual servings and garnish with fresh parsley for a pop of color.

Notes

  • Room Temperature Meat: Always bring the ribs to room temperature to ensure they cook evenly.
  • Marinade for Longer: If possible, marinate the ribs overnight to allow the flavors to deeply penetrate the meat.
  • Baste Often: Basting during cooking helps to build a sticky, caramelized crust that’s irresistible.