How do you prepare lamb ribs for grilling?

Begin by patting the ribs dry and trimming any excess fat. Remove the silver skin membrane from the bone side to enhance tenderness. Scoring the fat cap can help the seasoning penetrate deeper. Apply a light coating of oil and season generously with salt, pepper, and your preferred spices or herbs.

Should lamb ribs be marinated before grilling?

Marinating is optional but can enhance flavor and tenderness. A marinade of olive oil, garlic, rosemary, lemon juice, and red wine works well. Allow the ribs to marinate for at least 2 hours, or overnight for a more pronounced flavor.

What is the recommended grill temperature for lamb ribs?

For optimal results, preheat your grill to medium-high heat, approximately 350°F to 400°F (175°C to 200°C). This temperature allows for a good sear while ensuring the meat cooks evenly.

How long should lamb ribs be grilled?

Grill the ribs bone side down over direct heat for about 5-7 minutes to achieve a nice sear. Then, move them to indirect heat and continue cooking for an additional 15-20 minutes, turning occasionally. Aim for an internal temperature of 145°F (63°C) for medium-rare doneness.

How can I ensure the lamb ribs are tender and flavorful?

Utilize a two-zone grilling method, searing the ribs over high heat before moving them to indirect heat to finish cooking. This approach helps render fat and maintain juiciness. Allow the ribs to rest for 5-10 minutes after grilling to let the juices redistribute.

Grilled Lamb Ribs with Green Chili Herbs and Spicy Sauce

Ingredients

Scale

For the Ribs:

2 lbs lamb ribs, trimmed
1 tbsp kosher salt
1 tsp black pepper
2 tbsp olive oil

For the Marinade:

1 cup plain Greek yogurt
3 tbsp fresh lemon juice
4 cloves garlic, minced
1 tbsp ginger paste
1 tsp ground cumin
1 tsp smoked paprika

For the Spicy Sauce:

1/2 cup tomato paste
2 tbsp hot sauce
1 tbsp apple cider vinegar
1 tsp brown sugar
1/2 tsp cayenne pepper (optional)

For the Green Chili Herb Topping:

4 green chilies, finely chopped (jalapeños or serranos)
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
2 tbsp mint leaves, chopped
1 tbsp lime juice

Instructions

Prepare the Lamb Ribs: Trim any excess fat from the ribs. Rub them with olive oil, salt, and pepper.
Marinate: In a bowl, mix Greek yogurt, lemon juice, garlic, ginger paste, cumin, and smoked paprika. Coat the ribs evenly and let them marinate in the fridge for at least 4 hours or overnight.
Make the Spicy Sauce: In a saucepan over low heat, combine tomato paste, hot sauce, vinegar, brown sugar, and cayenne pepper. Simmer for 10 minutes, stirring occasionally.
Prepare the Green Chili Herb Topping: Mix chopped chilies, cilantro, parsley, mint, and lime juice in a small bowl. Set aside.
Grill the Ribs: Preheat the grill to medium-high heat (about 375°F). Sear the ribs for 3 minutes per side, then move to indirect heat and cook for 20–30 minutes, flipping occasionally.
Rest and Serve: Let the ribs rest for 5 minutes before slicing. Drizzle with the spicy sauce and sprinkle the green chili herb topping.

Notes

Marinate the ribs overnight for extra tenderness.
Adjust the number of green chilies for your spice preference.
Resting the ribs after grilling ensures they stay juicy.

Author: Anna Gomez
Prep Time: 4 hours 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Grilling
Cuisine: BBQ, Mediterranean
Diet: Gluten Free

Nutrition

Serving Size: Per Serving
Calories: 320
Sugar: 2g
Sodium: 450mg
Fat: 22g
Carbohydrates: 5g
Fiber: 2g
Protein: 25g
Cholesterol: 75mg

Keywords: grilled lamb ribs, BBQ lamb, spicy lamb ribs, green chili herb topping, summer BBQ, grilled meat recipes, lamb marinade, spicy glaze, Mediterranean BBQ