Smoke roasted Lamb Ribs – Best ribs ever?

Smoke roasted Lamb Ribs – Best ribs ever?

First of all I want to wish all of you a happy 2018! To celebrate the new year I aimed for a headstart bringing some delicious smoke roasted lamb ribs. Combining a nordic style cooking technique with an asian style BBQ sauce. It was my first time making lamb ribs on the BBQ but it certainly won’t be the last time! They were stunning with and even without the sauce! So you might want to try both! I would even advice to do so. 

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Disclosure: “The meat used for this post was offered by Carmans. This post contains affiliate links. All opionions shared are my own. ”

Smoke roasted lamb ribs

Why don’t we see it more often? While sharing my enthousiasm after this session with my butcher (Nick from Carmans) he told me he was glad I liked the lamb ribs since they are not easily sold. It somehow surprised me since the taste is really fenomenal. Ok you got to love the intense flavor (slightly reminding me at goat cheese). But if you do these are wonderful to prepare. They don’t need much of seasonings and cook tender and juicy. Think of a texture in between beef and pork. And I didn’t even tell you about the best part: The skin! Don’t mind to leave it one cause when taking the time to grill the smoke roasted lamb ribs afterwards you’ll end up with a crazy crusted skin cracking in your mouth while the juices run over your lips. Now I understand why lamb is often used in religious pictures! (I can’t share you the shots of the crisped skin yet since they will be used in a magazine later on so stay tuned).

Smoke roasted lamb ribs

Nordic style cooking method

You might wonder what’s Nordic on the cooking method? Well for Christmas I got this fantastic “Nordic Cookbook”  by Magnus Nilsson (Chef @faviken). He’s one of my favorite chefs and I hope I might get the chance to eat in his restaurant one day. In the book there’s a recipe for “Pinnekjot”. Dry aged Lamb Ribs steamed over a birch wood rack. Since it’s a bit similar to using a waterpan in a smoker I thought I needed to give it a try being curious if the wood would add some taste. Or if it was just a cheap rib rack in a water pan. In each case it looks cool. Moreover I think it would be a great technique while cooking on open fire! Yet I don’t think it adds taste to the meat itself. But the recipe tells to use the birchwood water and meat juices to make a sauce. But I screwed up on that part. Yet the ribs were stunning without any sauce only seasoned with smoked sea salt. You can buy the salt at amazon but it’s easy to smoke it yourself (just smoke the salt for a couple of hours with your preferred wood)

Asian style sauce

As mentioned before these ribs were the second part of a project, “The leftovers”. But I prefer not to call them that since it wouldn’t give them the honour they deserve. So I had to come up with a second sauce with the shops closed and having a recipe in mind by star chef “Sergio Herman” but with only a few of the needed ingredients. So I had to come up with some alternatives. I don’t think I would beat his version. But damned these tasted good. The sauce combines well with the smoke roasted lamb ribs. The traditional recipe called for traditional asian ingredients. I kept some of them but had to change the BBQ sauce to one I had in my refrigerator spiced with cinnamon and mango. Yet the sauce doesn’t taste very fruity. To end result is a tangy sauce with a lot of umami flavors. Not at all a typical sweet BBQ sauce.

Smoke roasted lamb ribs

So I hope you enjoyed the first recipe of 2018. At least I did! I wish you all the luck in the year to come and hope you can share us some awesome BBQ sessions! I’m looking forward seeing your results. So come over and share them or tag me at social media services. And if you would like to do me a favour: Take a moment to share this smoke roasted lamb ribs post with your friends, family, boss, … If they like cooking they are ok to share it with. Cheers, Simon. 

You might also want to try some more Lamb recipes! These over here were delicious as well! Take a quick look after reading this recipe 😉

Smoke Roasted Lamb Ribs
Prep Time
10 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 20 mins

Inspired by both the Nordic Cookbook by Magnus Nilsson for the technique and some asian flavors. These ribs are an example of the fusion kitchen but most of all a stunning meal! Skip the pork ribs for once and order yourself a rack of lamb ribs! You won't regret!

Course: Main Course, Meat
Cuisine: asian, Fusion, nordic
Servings: 4
  • 3 racks Lamb ribs
  • 6 tbsp smoked salt
  • water
  • 250 gr Ketchup
  • 250 gr Ketjap manis
  • 250 gr BBQ sauce I used Saus Guru Mango Cinnamon
  • 3 tbsp white vinegar
  • 1 Tbsp. curry ketchup
  • 1 Tbsp Green sriracha hot sauce (it's not really hot)
  • sesame seeds at taste
  • 1 large cast iron pan
  • 6 or more branches/twigs Grapevine wood or other wood (traditionally birch wood)
  1. Rub the lamb ribs with a tbsp of coarse smoked salt on each side. Put aside for a couple of hours. 

Smoke roasting the ribs
  1. Start a fire for direct cooking at medium heat 150°C/300°F.

  2. While the fire is heating up you can peel the bark of the twigs and put them in a large cast iron pan. Crossing them to make a low budget rib rack. Pour about 2cm water underneath it.

  3. Put the cast iron pan on the grid and the lamb ribs on top of your homemade rib rack. Make sure they don't touch the water. 

  4. Cook the ribs for 2-3 hours until they are done. The meat should be soft and pink and reduced so you can see 1-2cm of bones. You'll have to feel what texture you prefer. I like them with a subtle bite on the meat. The water in the pan will keep the lamb ribs moist while they are getting a nice and subtle smokey flavor. You can use the drippings in the water afterwards for a sauce but I didn't do it for this recipe. 

Prepare the glaze
  1. While smoking the Lamb ribs you make your BBQ glaze by mixing all ingredients and cook on a medium fire until it's reduced and thickened.

  2. Baste the ribs when they are tender with the BBQ sauce and sprinkle some sesam seed on top of it. 

  3. Put them on directly on top of the grid for about 5-10 minutes each side. Make sure you don't burn the sugars in the sauce! They need to caramelize. 

Cut the lamb rack in separe pieces and serve as appetizer or with some delicious sides! Don't make the sides to complex since you are serving a real star to shine.


With my blog I try to share some passion. Some times I get some test products by passionate people or make use of affiliate links to cope with the costs. By buying through these links I earn a small commision without costs for you! All opinions shared are my own and no false statements will be made!

In this post about the smoke roasted lamb ribs: 
- You can find affiliate links on the following products: Nordic cookbook, smoked seasalt
- Carmans E&L NV offered the meat used in this post for promotional purpose. No money has been earned for promoting their store. 
All opinions shared are honest.

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