Irresistible Roasted Lamb Ribs
挡不住的诱惑～烤羊排 · northern cuisine
The author shares this as a long-time favorite kept in her drafts for months — a recipe so fragrant that even looking back at it was tempting. It was rediscovered while roasting a lamb leg, and the half rack of ribs comes out of the oven with an irresistible, mouthwatering aroma.
Dottie LangfordRetired schoolteacher in Ohio who lives for church-potluck casseroles and my grandma's butter rolls. If it bakes in a 9x13 pan, I've probably made it twice.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
0.5 piece — half rack; cut into strips with the backbone section left connected
3 oz
3.7 oz
1.2 oz
Ground chile辣椒粉
to taste
salt盐
0.35 oz
Cumin孜然
to taste
onion洋葱
as needed
as needed
black pepper黑胡椒粉
0.12 oz
2.65 oz
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
Steps
- 1
Step 130 min
Cut the lamb ribs into strips, keeping the backbone section connected (do not cut through it), then soak in water for 30 minutes.
✅ Done when: The ribs have soaked for 30 minutes.
Drain the ribs well and place them in a large bowl. Add the cooking wine, light soy sauce, dark soy sauce, salt, ground cumin, oyster sauce, ground pepper, chili powder, sesame seeds, and scallion-ginger-garlic. Mix, then rub the marinade all over the ribs. It is fine to be generous with the seasonings — use enough to coat the ribs thoroughly.
✅ Done when: The ribs are evenly coated on all sides with the marinade.
Give the ribs a deep massage, working the marinade into the meat.
✅ Done when: The marinade has been massaged thoroughly into every surface of the ribs.
Cover with a lid and marinate for at least 4 hours — ideally a full day or overnight — so the flavor penetrates deeply. If you have time, massage the ribs a little more.
✅ Done when: The ribs have marinated at least 4 hours, preferably a day or overnight.
- 5
Step 5
Lay the marinated ribs on a sheet of aluminum foil.
✅ Done when: The ribs sit centered on the foil, ready to be wrapped.
- 6
Step 6
Wrap the ribs up in the foil, leaving the edges slightly open.
✅ Done when: The ribs are fully enclosed in foil with a small gap at the edges.
- 7
Step 750 min
High heat
Preheat the oven for 5 minutes, then put the wrapped ribs in and bake at 220°C (425°F) with top and bottom heat for 50 minutes.
✅ Done when: The ribs have baked in the wrapped foil for 50 minutes at 220°C.
- 8
Step 8
After 50 minutes, take the ribs out and open the foil. Brush on a layer of oil, sprinkle with a little salt, then dust with ground cumin, chili powder, and sesame seeds.
✅ Done when: The ribs are evenly brushed with oil and coated with the second layer of seasonings.
- 9
Step 915 min
Medium-high heat
Return the unwrapped ribs to the oven — or place them directly on a rack — and roast at 170°C (340°F) for 15 minutes.
✅ Done when: The ribs have roasted uncovered for 15 minutes at 170°C.
- 10
Step 1015 min
Medium-high heat
Flip the ribs over and roast for another 15 minutes.
✅ Done when: The ribs have roasted for a further 15 minutes on the second side.
- 11
Step 11
Time is up — the ribs are done! Sprinkle over one more layer of the seasonings.
✅ Done when: A final layer of seasonings has been scattered over the hot roasted ribs.
- 12
Step 12
Serve — the aroma is simply irresistible.
✅ Done when: The finished ribs are fragrant and ready to eat.