BBQ Lamb Ribs

BBQ Lamb Ribs

Lamb ribs, sometimes referred to as “lamb breast”, are a great alternative to pork back ribs. In fact, they are superior to pork in that lamb fat is way tastier than pork fat, and I consider lamb to be healthier and easier to digest than pork. The only drawback to these, is that (depending on where you live) they may be hard to find at your local grocery store.

If you have seen my video recipe on how to make Championship baby back pork ribs, you know that I like to tenderize my ribs in the pressure cooker before I roast or grill them. Well, I do the same thing with the lamb. I stick these in the pressure cooker prior to roasting them with the sauce.

If you don’t have a pressure cooker, you can boil them in salted water for an hour before roasting or grilling them. But they won’t turn out quite as tender or as flavorful as they would in the pressure cooker.

New Zealand Lamb Ribs with Dijon Horseradish BBQ Sauce


  • 4 racks of lamb ribs
  • horseradish Dijon mustard
  • Goya adobo seasoning
  • half and onion cut into two quarters

For the BBQ Sauce, combine:

  • 2 cups of ketchup
  • 1/2 cup of mollasses
  • 3 tbsp of Chalula chipotle hot sauce
  • 3 tbsp of horseradish Dijon mustard


  1. Cut the racks into manageable sized pieces. Put them in a pressure cooker. Squirt the ribs with some horseradish Dijon mustard, add the onion, and dust them with Goya adobo seasoning. Put 3 cups of water in the pressure cooker, and cook on high pressure (with natural pressure release) for 30 minutes.
  2. Once they are pressure cooked, and you have removed them from the pressure cooker, Coat them with plenty of BBQ sauce, and roast in oven at 375 for 20 to 30 minutes or until the BBQ sauce becomes well-caramelized.