American Style Sticky Lamb Ribs with Creamy Corn Salsa


2 racks of Lamb Ribs

1/4 cup brown sugar

1 tbsp smoked paprika

1/4 tsp cayenne pepper

1 tsp ground coriander

1 tsp ground cumin

1 tsp onion powder

1 tbsp garlic powder

1/2 tsp pepper

2 tsp of salt

2 tbsp olive oil


For the Barbecue sauce

1 cup ketchup

1/2 cup brown sugar

1 tbsp apple cider vinegar

1 tbsp maple syrup

1/2 tbsp Worcestershire sauce

1/4 tsp cayenne pepper

1/4 tsp pepper

1/4 tsp salt


For the creamy corn salsa

1 tbsp olive oil

3 corn cobs, kernels removed

1/2 tsp smoked paprika 

4 spring onions, finely chopped 

250g cream cheese

Juice of one lime 

1/4 cup grated Manchego cheese 

A good pinch of salt and pepper

  1. Pre-heat oven to 160°C
  2. Mix all rub ingredients together in a large bowl, except the olive oil. Place lamb racks into the bowl and toss until covered. Drizzle lamb racks with olive oil and wrap each in foil. Place onto a baking tray. Cook in the oven for 2 hours or until the lamb ribs are nice and soft.
  3. While the lamb ribs are cooking, make the barbecue sauce. To do this, mix all sauce ingredients in a saucepan. Bring to the boil, turn down the heat and simmer gently for 10 minutes until the sauce has thickened slightly. 
  4. Remove lamb from the oven and slice into individual ribs. Increase the oven temp to 220°C. Place ribs back on the baking tray and baste generally on both sides with the barbecue sauce. Place back in the oven for a further 5-10 minutes, turning once and basting until the ribs are sticky and caramelised.
  5. To make the creamy corn salsa, heat a large frying pan on medium heat. Add the corn kernels and cook stirring for a few minutes until starting to colour. Add the smoked paprika and spring onion, cook stirring for 1 minute. Add the cream cheese and stir until the cheese has melted. Remove from the heat and add the lemon juice, grated Manchego and salt and pepper. Stir and serve with your sticky lamb ribs!

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