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Smoke Roasted Lamb Ribs

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
Prep Time 10 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 20 minutes
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.