The Best Type Of Cooking Method For Lamb Ribs

Craving ribs for dinner? Ditch the classic pork option, and turn to lamb instead. Not only does the meat contain more flavor, but it is fattier, too — meaning the result will come out tantalizingly tender. However, with all that extra tissue, taking extra care during preparation is paramount. And the key is to think low and slow.

Before heat application, the fat and connective tissue in lamb is tough and chewy. In order to achieve the delectable, melt-in-your-mouth texture, slow cooking is critical. Whether on the grill or in the oven, allow two hours at around 300 degrees Fahrenheit. To make the heat application more even, wrap the lamb in parchment paper and foil. No need to glaze the meat during this stage, just a sprinkle of salt and pepper will do for seasoning. 

Once the ribs turn tender to the touch, it's time to switch to direct heat. Unwrap and cover the lamb in a glaze, making sure to include a sugary component for caramelization. Cook on the grill for 10 minutes or in the oven for 25 minutes. The result will be tender on the inside, and crispy on the exterior.

While such a technique yields a delicious result with minimal effort, it's not the only slow-cooking method for lamb ribs. To infuse more flavor into the meat, albeit with more effort, opt for braising the cut. A spiced, vinegar-based marinade will lend a complex, floral character, especially when left to infuse overnight. 

The ribs then spend the same duration in the oven — however, this time submerged in the marinating liquid. Once tender, they're sliced apart and finished on a pan for a crispy exterior. An instant pot can also yield a similar texture, although with less control during the cooking process. And we'd recommend deboning so that the meat textures are more uniform.

Lamb ribs are also well-geared for smoking. Unfortunately, with this method, you'll need a smoker or a charcoal grill modified specifically for the job. However, such a heat application can be carried out all in one go, with a convenient three-hour cooking duration. Plus, the smoke will lend a flavor element of its own. No matter the technique, remember that patience will pay off — it'll be obvious from the first bite.