Traditional recipes

Curried Denver Lamb Ribs

Curried Denver Lamb Ribs

These smoky, savory ribs get lots of flavor from a dry rub made with blended curry spices. If you don’t have curry...

These smoky, savory ribs get lots of flavor from a dry rub made with blended curry spices. If you don’t have curry at home, make your own version by combining cardamom, turmeric, cumin, coriander, dry mustard, and chipotle pepper.


Make your own curry by combining:
½ tbsp. cardamom
1 tbsp turmeric
2 tbsp cumin
2 tbsp coriander
1 tbsp dry mustard
1 tsp chipotle powder (or your favorite pepper)


  • ¼ Cup curry spice
  • 1 Tablespoon smoked paprika
  • 1 Teaspoon salt
  • 1 Tablespoon pepper
  • ½ Cup olive oil
  • 2 racks Denver lamb spare ribs


Calories Per Serving2065

Folate equivalent (total)5µg1%

Braised Denver Ribs

Roast ribs on a rack at 425°F for 15 to 20 minutes to remove excess fat. Remove and let cool. Cut into 4-inch pieces. Season each piece with sea salt and pepper dust with seasoned flour. Heat olive oil over medium heat in an 8-quart, heavy-bottomed casserole pan. Brown the rib pieces in batches until all sides are dark brown. Remove each batch to a platter.

Add onion, carrots, celery and garlic to the pan. Place the pan back on the stove over medium heat and cook, stirring occasionally, for 5 to 7 minutes or until vegetables are lightly browned. Stir in the tomato paste cook 2 to 3 minutes. Add red wine cook an additional 4 minutes. Add stock, sugar, vinegar, rosemary sprigs and bay leaves stir to combine. Add browned rib pieces. Cover and roast at 250°F for at least 2 hours until ribs are fork tender.

To Serve: Remove casserole from the oven. Remove the braised ribs to a heated platter. Strain liquid into a stainless sauce pan bring to high heat then simmer on low heat until reduced by half and sauce is a glaze. Season with salt and pepper to taste. Add butter. Brush glaze over the ribs.

Chef’s Recommendation: Serve Braised Denver Ribs with roasted garlic mashed potatoes.

Curried Denver Lamb Ribs - Recipes

12 racks Denver Lamb spare ribs
½ tbsp. cardamom
1 tbsp turmeric
2 tbsp cumin
2 tbsp coriander
1 tbsp dry mustard
1 tsp chipotle powder (or your favorite pepper)
1 tbsp smoked paprika
Salt and pepper, to taste
½ cup olive oil
Honey, for drizzling

In a small bowl, combine cardamom, turmeric, cumin, coriander, dry mustard, chipotle powder (or pepper), smoked paprika, salt and pepper. Apply to ribs generously coat them on both sides with curry rub. Refrigerate for 30 minutes.

Grill the lamb at 350°F on indirect heat for 20 minutes each side, or until a thermometer registers 140°F. Grill lamb meaty-side down on direct heat for another 5 minutes, or to an internal temperature of 145°F, to obtain a nice char and caramelization.

Remove ribs from grill finish with a drizzle of honey. Tent under foil for 10 minutes, then slice and serve.

Prep Time: 5 minutes
Total Time: 20 minutes (approx)
Yields: 4-6 Servings

Tender Lamb Ribs baked in the oven – Moist and filled with flavour

/>by Irene Muller

The strong flavour of tender lamb ribs sizzling to perfection in the oven is enough to make anyone’s tummy rumble. Tender lamb ribs are generally very fatty and therefore need to be cooked a little longer. This allows for most of the fat to leave the ribs. If cooked with the fatty part, the lamb ribs will be moist and oozing with flavour.

You can also place the tender lamb ribs on a rack so that the rendered fat drains away. If you do not have a roasting rack, you can use a cake rack. A cake rack’s legs are about 1cm long, but that is long enough to let the fat drip off the ribs.

If you like crispy ribs, remember to remove the cover during the last 5 minutes of the cooking time and set the oven to grill. The lamb ribs will become crispy on the outside but super tender and juicy when biting through the crust. Add some onions and potatoes alongside the ribs in the roasting tray halfway through the cooking time and you will have an irresistible meal to serve.


  • 2 racks (2 lb.) lamb spareribs (often called Denver ribs)
  • 1 tbsp. cumin seeds
  • 1 tbsp. garam masala
  • 8 cloves garlic, peeled
  • 1 (4″-piece) ginger, peeled and thinly sliced
  • 1 ⁄2 cup whole-milk Greek yogurt
  • 1 ⁄4 cup malt vinegar
  • 3 tsp. cayenne pepper
  • 2 tsp. ground cardamom
  • 1 1 ⁄2 tsp. red food coloring
  • 1 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • Juice of 1 lemon, plus wedges for serving
  • Melted unsalted butter, for serving

Daily Musings - Everyday Recipes and More

While I am extremely adventurous while buying vegetables, fruits or grains as is evidenced by this multigrain experiment, meat is another matter altogether. I rarely venture out of my comfort zone. DH on the other hand is a bit more adventurous and willing to try something new. I am not too enthusiastic afraid that I will be entrusted with the job of cooking it in the last moment. That is how this rack of lamb came home.

While on that occasion, the rack of lamb was cooked by him with recipe he found. The riblets on the other hand though were bought by him but ended up being my responsibility in the last moment. Every recipe I stumbled upon required overnight or more than 8 hours of marination. When I complained he found this recipe that required only just enough time we had for marination and better yet a pressure cooker could be used. Pressure Cooker Indian Curry Lamb Spareribs from nom nom paleo.

The marination was done in curry powder. Easy.

Marinate the riblets with curry powder and salt. Mince the onions, garlic and ginger. Puree the tomatoes.
heat oil and brown the meat on both sides. Set aside.
Use the leftover oil from browning the meat and saute the onions, garlic and ginger till they are brown and add in the pureed tomatoes.
Add in the browned meat. Close the lid and pressure cook for 6 whistles - takes about 10-15 minutes.

What exactly is a riblet?
Lamb breast riblets are cut from the breast and contain ribs with meat and fat in layers. The cuts are long and narrow and are usually prepared by braising or by cooking in liquid.

The rack of lamb ribs has one side that has a nice layer of fat on top.

It&rsquos what keeps the lamb so juicy and flavorful while BBQing.

This layer is easily removed as you eat the ribs though and quite comparable to baby back pork ribs.

Your fingers will get messy and your face will need a wet nap but I really hope you give these a try.

They&rsquore really the best lamb ribs recipe ever and so incredibly easy to make!

Don&rsquot miss out on these other lamb recipes for the rest of the year either:

Spicy Skillet Lamb Ragu (a one-pan meal that&rsquos so easy for weeknight dinners!)
Moroccan Lamb Lentil Stew (cozy and hearty for winter)
Grilled Halloumi Lamb Burger (another great summer grilling option)
Smoky Grilled Lamb Kebabs with Apricots
Sheet Pan Mediterranean Roasted Lamb
Lamb Jerky (did you know you could make jerky out of lamb?!)
Slow Cooker Lamb Stew (a set it and forget easy comforting stew for colder weather)

Notes about this recipe

Member Rating


Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.

  • Lamb is an amazing choice of protein
  • Also has excellent sources of selenium, zinc, B12, and niacin (another great B vitamin).
  • Another great thing is that it is a healthy fat!

My parents own a farm where they raise sheep, and just recently, my husband and I decided to trade and acquire a few sheep of our own. One of these went to the slaughter and, suddenly, I had several lamb ribs and I was at a loss on how to prepare them and still have an amazing flavor. So, as my favorite thing seems to be, I began searching.

To be honest, my mother had tried several recipes and they were okay, but not something to really rave about. I had to figure out an idea on how to fix that problem. After hours of searching, constantly asking others who prepared their owns, and trial and error, I finally discovered this recipe, and boy am I ever glad I created this combination! It truly is wonderful and as long as you allow the lamb to remain in the slow cooker for at least 8-9 hours, you are definitely going to be excited to sit down and enjoy this meal.

While I haven&apost tried it with beef ribs (and we do not eat pork), I am fairly confident that they would be just as amazing as the lamb turns out. Not only this, but as with most slow cooker recipes, you truly have time to begin looking forward to dinner as the wonderful aroma begins to fill your home. Plus, the meat literally falls off the bone and you have a meal that everyone will enjoy!

Best Way to Cook Lamb Riblets (Spare Ribs)

After looking at no less than 15 sources, I’m convinced the best way to cook lamb ribs is between low and slow and hot and quick because the meat needs time to get tender but you also need some hot, dry heat to melt the fat and develop a crust. This is why I’ve retested and updated this recipe to include a 3 hour bake at 300F followed by a 30 minute roast at 400F.

Do you remove the membrane or trim the fat from the lamb ribs?

When working with pork ribs, I often grab hold of the “silver skin” membrane with some paper towel and pull it off, but I opted to leave the fat and membrane attached. If you plan to smoke or barbecue though, I suggest trimming the fat and removing the membrane so the smoke can penetrate through.

What I love most about these ribs are the little flavorful pockets of umami that is caramelized fat marrying with salty lemon garlic sauce. You may find yourself working your way around some fat pockets, but hey, fat is flavor.