Sticky Lamb Ribs Sticky Lamb Ribs

Sticky Lamb Ribs

These lamb ribs are delicious and great served at a barbecue or garden party.  The ribs are marinated in ginger ale, onions, garlic, soy sauce and honey and served with a light tomato, pasta and pea salad.

prep time
30 mins

cook time
1 hour 30 minutes

4 people


  • 1.3kg/3lb lean lamb ribs
  • For the Marinade:

  • 1 small onion, peeled and grated
  • 300ml/½pint ginger ale or cola
  • 30ml/2tbsp light soy sauce
  • 30ml/2tbsp rapeseed or olive oil
  • 2 garlic cloves, peeled and finely chopped
  • 30ml/2tbsp runny honey
  • Freshly milled black pepper
  • For the Tomato, Pasta and Pea Salad:

  • 200g/7oz dried pasta shapes, cooked, drained and cooled
  • 200g/7oz cherry or baby plum tomatoes, halved
  • 100g/4oz fresh or frozen shelled peas, blanched in hot water
  • 30ml/2tbsp freshly chopped flat-leaf parsley
  • For the Vinaigrette Dressing:

  • 1 small shallot, peeled and finely chopped
  • 15ml/1tbsp white wine or cider vinegar
  • 45ml/3tbsp extra virgin rapeseed or olive oil


1.  To prepare the marinade; in a large non-metallic dish mix all the ingredients together.  Add the lamb and marinate for a minimum of 2 hours, or overnight if time allows.

2.  Preheat the oven to Gas mark 6, 200°C/400°F.

3.  Remove the lamb from the marinade and transfer to a large non-stick roasting tin.  Roast for 1 hour covered with foil, turning once. Remove the foil, return to the oven uncovered for the final 30 minutes.

4.  Meanwhile prepare the salad; put the pasta, tomatoes, peas and parsley in a large bowl.

5.  In a small screw-topped jar with a lid mix all the vinaigrette ingredients together. Pour the mixture over the salad then toss gently.

6.  Transfer the ribs to a large plate and serve with the salad.


For barbecue style ribs, coat the ribs in 150ml/¼ pint prepared barbecue sauce and cook according to the method instructions.