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Lamb Spare Ribs - Oven Roasted
I occasionally find lamb breast ribs, otherwise labelled lamb spareribs in the market. It is tricky to develop a good recipe for this since it has a fair amount of fat. I prefer to do them in the oven because even on the smoker, the fat drips and causes flare-ups. However, if you roast the rack slowly in the oven at a low temperature, much of the fat will cook away while basting the meat of the ribs. This recipe produces falling-off-the-bone ribs with excellent flavor.
What you need
- 1 rack lamb breast ribs or spareribs, about 3.5 lbs.
- Kosher Salt
- Freshly ground black pepper
- Ground allspice
- Garlic powder
- Onion powder
- Ground sweet paprika
How to make it
- Preheat oven to 300º
- Place a flat roasting rack into a 2 inch deep (or greater) baking tray. The rack should have at least 1/2 inch clearance beneath.
- Place rack of ribs bone side down on rack and sprinkle with dry seasonings
- Turn ribs over and sprinkle top with seasonings
- Place ribs into preheated oven and roast for 1 hour fat side up
- Turn ribs and roast another 1 hour bone side up
- Turn ribs again and roast for 30 minutes at 300º
- Reduce oven temperature to 250º for 30 minutes
- At the end of the 30 minutes, reduce oven temperature to 200º and leave for at least 30 minutes, up to another hour.
- Remove and let stand about 10 minutes. Cut into serving portions and serve with favorite sauce or condiment. (These don't really need anything as lamb is very rich!)
You can trim the ribs before cooking to remove the small bones that intersect at the end of the ribs.
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