Beijing Lamb Spare Ribs
Lamb ribs are an often overlooked cut, but they’re full of flavour and texture that make them a standout on the grill.
For this recipe, we’re taking a humble approach by combining simple ingredients with the unique smoky finish of the grill. The result is tender, flavour-packed Beijing-style lamb part ribs baked at a steady 180°C, allowing the spices to meld beautifully with the meat.
Why Lamb Ribs?
Lamb ribs, sometimes referred to as lamb spare ribs, are taken from the rib section of the lamb. This cut offers rich fat marbling and intense flavour, making it perfect for slow grilling. Unlike pork ribs, lamb ribs are smaller and have a slightly gamier taste, which pairs wonderfully with bold spices and marinades. They also have a balance of meat and fat, ensuring that they stay juicy and succulent during the grilling process.
Lamb ribs are not as commonly found in mainstream recipes, but if you can get your hands on them, they are well worth the effort. In this Beijing-inspired recipe, we’re harnessing flavours like cumin, soy, and Sichuan pepper to give the lamb a distinct yet approachable taste.
The Flavours
This recipe takes inspiration from the bold, earthy flavours often found in Beijing-style cuisine. Cumin, chili powder, and Sichuan peppercorns form the core of the spice mix, bringing warmth and a subtle kick of heat to the dish. Light soy sauce ties everything together with a savoury depth, while cornstarch helps the marinade stick to the ribs, ensuring maximum flavour in every bite.
Sichuan peppercorn powder is optional but highly recommended if you’re after that authentic numbing sensation that’s unique to Sichuan cuisine. It adds a delicate citrusy, floral note that complements the richness of the lamb.
Equipment
Lump Charcoal
Heat Resistant Gloves
Long Tongs
Roasting Tray
Sharp knife Nomad Series 8″ Chef Knife
Thermapen® ONE
Ingredients
For the Ribs:
10 lamb part ribs (spare ribs)
For the Marinade:
2 tablespoons peanut oil (or vegetable oil)
2 tablespoons light soy sauce (or tamari for gluten-free)
2 teaspoons cornstarch
2 teaspoons cumin powder (plus extra for grilling)
1/2 teaspoon chili powder (plus extra for grilling)
1/2 teaspoon salt
1/4 teaspoon Sichuan peppercorn powder (optional)
Method
STEP 1In a large bowl, combine the peanut oil, light soy sauce, cornstarch, cumin powder, chili powder, salt, and Sichuan peppercorn powder (if using). Mix until well combined.
STEP 2Add the lamb part ribs to the marinade, ensuring each rib is fully coated. Cover and let marinate in the fridge for at least 2 hours, or overnight for deeper flavour.
STEP 3Preheat the grill to 180°C (356°F). Set it up for indirect cooking by placing a heat deflector or ceramic plate between the coals and the grill grates. This ensures the ribs cook slowly and evenly.
STEP 4Place the marinated lamb spare ribs on the grill, bone-side down. Close the lid and let them bake for 30 to 40 minutes. Baste the ribs with the marinade every 10 minutes to keep them moist and flavourful.
STEP 5Once done, remove the ribs from the grill and let them rest for 10 minutes. This allows the juices to redistribute throughout the meat. Serve with your favourite sides, like grilled vegetables or a fresh cucumber salad.
Notes
Lamb spare ribs come in different sizes, and cooking time can vary depending on their thickness. Keep an eye on the internal temperature—it should reach around 75°C (165°F). Thicker ribs may need closer to 40 minutes, while thinner ribs might be done at the 30-minute mark. Always use a meat thermometer to ensure accuracy.
The Kamado grill’s versatility allows you to experiment with different wood chunks. For this recipe, apple or cherry wood will add a sweet, mild smokiness that pairs perfectly with the cumin and Sichuan pepper. If you prefer a deeper, earthier smoke, try hickory or oak. Just remember to use wood sparingly so it doesn’t overpower the lamb’s natural flavours.
Regular basting is key to keeping these ribs juicy and full of flavour. Basting every 10 minutes not only locks in moisture but also helps caramelise the marinade on the ribs for a delicious, sticky finish. If you have extra marinade, reserve some (before using it on the raw meat) to brush over the ribs right before serving.
After removing the ribs from the grill, it’s important to let them rest for about 10 minutes. This allows the juices to redistribute through the meat, making the ribs more tender and flavourful. Skipping this step could result in dry ribs, so patience here is rewarded!
While 2 hours of marinating will do the trick, marinating the lamb ribs overnight takes the flavour to the next level. The longer marinating time gives the soy, cumin, and Sichuan peppercorns more time to deeply penetrate the meat, giving you even richer, more intense flavour when grilled.
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
