Lamb riblets are a much cheaper alternative to lamb cutlets and are super delicious. Perfectly marinated in a sticky honey soy sauce, they are a yummy dinner the whole family will love! Ready in under 40 minutes, they are fantastic served with fried rice or steamed greens. Try and get as much of the sticky baked marinade out of the dish as you can as it really adds to the yum factor!
Why you're going to love this recipe
My kids love lamb. So much so they basically call every type of red meat "lamby" which is somewhat disturbing. I guess it's part of growing up in Australia, you become accustomed to eating lamb from a young age! They love all forms of it, cutlets, roast lamb and even lamb mince. Here's why you need to make this recipe:
- the marinade flavours combine together to make a pseudo asian flavour, with the right mix of sweet, savoury, tang and heat that the kids love
- mild enough to be kid friendly but yummy enough to please the adults too
- lamb riblets are so much cheaper than lamb cutlets, but they can be a little fatty
- pantry ingredients for the marinade
- quick and easy to mix up
- ready in only 40 minutes
- perfect for eating with your fingers!
- great with Yummy, easy fried rice as a side dish
- the tenderness of the meat means they fall off the bone and the sticky glaze is super yummy
What goes into the recipe
don't forget to scroll to the recipe card for ingredient amounts and full method
- lamb riblets- otherwise known as lamb ribs, these meaty little morsels are so much cheaper than lamb cutlets. Best when cooked for 40 minutes, because it gives the fat an opportunity to render. They are also best cooked on their side for the same reason. They take on flavours really well, like this sticky marinade. If they come as full racks, cut them into individual ribs.
- ground ginger- you can swap this for fresh ginger if you prefer, but the ground ginger works really well to go right throught the marinade.
- mirin- Mirin is similar to sake, but has more sugar and a lower alcohol content. I use a "mirin flavour" made by Kikkoman, that you can buy readily in the supermarket. It does the trick.
- soy sauce- this helps to add salt to the dish
- sweet chilli- there's no need to add pepper to this dish, as the chilli gives a nice sweet heat taste to the riblets
How to make this recipe
- Mix together the marinade ingredients in a small bowl or jug, stir well. (Image 1)
- Lay your riblets on their side in a large baking dish. That means meat side is visible. (Images 2 and 3)
- Pour the marinade over the riblets, then brush over them all to ensure they are all coated.
- Baked for 40 minutes at 180 degrees (355F).
Expert Tips and FAQs
Mirin is similar to sake, but has more sugar and a lower alcohol content. I use a "mirin flavour" made by Kikkoman, that you can buy readily in the supermarket. It does the trick.
otherwise known as lamb ribs, these tasty morsels are available at most butchers and are much cheaper than lamb cutlets. The compromise is that they are much fattier. They have bones, like other ribs. They are also sometimes known as a rack of lamb.
They are delicious with Yummy, easy fried rice or steamed greens.
You can, but you need indirect heat, so effectively using the bbq as an oven. You want to achieve a relatively slow cook of them, as if they are cooked over high heat on a barbecue grill, they will be fatty and chewy. You can put them on a sheet pan in a bbq with indirect heat and achieve similar to the oven.
More delicious lamb recipes
Why don't you subscribe to my newsletter, or follow along on Facebook and Instagram? If you make something from the blog please tag @kidgredients on instagram- it really makes my day to see what you've been making!
Sticky Honey Soy Lamb Riblets
- ½ cup soy sauce
- ¾ cup honey
- ½ cup sweet chili sauce
- 3 tbsps mirin
- 1 teaspoon ground ginger
- 1 tablespoon sesame oil
- 1 kg lamb riblets
- Preheat oven to 180 degrees.(355f)
- Combine all the marinade ingredients in a jug and whisk together.
- Pour over the lamb riblets and coat well in a baking dish
- Bake for 40 minutes at 180 degrees.
- Serve hot with rice and veggies.
This post was first published on 26/11/2017 and has been republished on 21/07/2021 with new photos, process shots, video and hints and tips.