BBQ Lamb Ribs

These grilled lamb ribs come with a strong opinion baked right into the method: don’t marinate, and don’t glaze too early. The cook’s reasoning is sound, sugary marinades and glazes scorch over a hot fire, so they go on only at the end.

Instead, the ribs cook bone-side down over a medium fire, turned often, until the outside crisps into a golden, crackling skin while the inside stays juicy. That patient, unglazed grilling is what builds flavor and texture without any burnt, bitter sugar.

Only once the fire has cooled, after about 45 minutes, do you brush on the glaze, a quick mix of honey, dark soy, red wine, ketchup and an optional hit of jalapeno sauce. Over the gentler heat it turns sticky and tangy instead of black.

The payoff is ribs that are crisp outside, moist within, and lacquered in a sweet-savory glaze. Watch the fire closely; if the glaze burns, it’s running too hot.

Pro Tips

• Grill the ribs unglazed first so the skin crisps without the sugar burning.
• Apply the glaze only once the fire has cooled, near the end of cooking.
• Turn the ribs frequently to cook evenly and avoid flare-ups.
• If the glaze blackens, your fire is too hot; raise the ribs or wait.

Variations

• Add minced garlic, ginger or rosemary to the glaze.
• Increase the jalapeno sauce for a spicier finish.
• Brush the same glaze over pork ribs or chicken.