Charred Sticky Lamb Ribs Glazed with Harissa, Maple & Smoked Paprika
Fall-off-the-bone lamb ribs smothered in a smoky, spicy-sweet glaze made from harissa, maple syrup, and smoked paprika. Charred to perfection for crispy edges and deep caramelization, these ribs are bold, sticky, and unforgettable—perfect for cookouts, special occasions, or when you’re craving something wildly flavorful.
Ingredients
For the Lamb Ribs:
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2 lbs lamb ribs, trimmed
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1 tablespoon olive oil
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Salt and black pepper, to taste
For the Glaze:
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2 tablespoons harissa paste (adjust to heat preference)
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3 tablespoons maple syrup
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1 tablespoon smoked paprika
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1 tablespoon apple cider vinegar or lemon juice
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1 clove garlic, finely grated
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1 tablespoon olive oil
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1 teaspoon soy sauce or tamari (optional, for umami depth)
Optional Garnish:
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Fresh mint or parsley, chopped
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Toasted sesame seeds
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Lime wedges for serving
Instructions
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Preheat the Oven: Preheat your oven to 300°F (150°C). Line a baking tray with foil for easy cleanup.
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Season the Ribs: Rub the lamb ribs with olive oil, salt, and pepper. Place them on the prepared tray, cover with foil, and slow-roast for 1.5 hours, or until tender.
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Make the Glaze: In a small bowl, whisk together harissa paste, maple syrup, smoked paprika, apple cider vinegar, garlic, olive oil, and soy sauce (if using). Set aside.
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Glaze and Broil/Grill: Remove ribs from the oven. Increase oven heat to 425°F (220°C) or preheat your grill. Brush the ribs generously with the glaze, then return to the oven or place on the grill for 10–15 minutes, turning once and brushing with more glaze until the ribs are caramelized and slightly charred.
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Rest and Serve: Let the ribs rest for 5 minutes before slicing. Garnish with fresh herbs, sesame seeds, or a squeeze of lime if desired.