Sticky Hoisin-Sesame Lamb Ribs

Sticky Hoisin-Sesame Lamb Ribs



2 Racks, Cedar Springs or Shepherd’s Pride Lamb spareribs, 1 1/2 pounds each
1/2 Cup hoisin sauce
2 Tablespoons toasted sesame oil
2 Tablespoons soy sauce
2 Tablespoons light brown sugar
1 Tablespoon Sriracha chile paste
1/2 Tablespoons five-spice powder
2 Teaspoons garlic powder
2 Tablespoons orange marmalade
Salt, to taste
Sesame seeds, as needed
Lime wedges


  1. In a bowl, combine hoisin sauce, sesame oil, soy sauce, brown sugar, chile paste, five-spice powder and garlic powder. Remove 1/4 cup of marinade; mix in marmalade and refrigerate.
  2. Season ribs with salt. Place in marinade; refrigerate 8 hours. On a foil-lined rimmed baking sheet, place ribs; cover with foil. Roast at 300ºF until tender, about 2-1/2 hours; remove foil cover. Brush reserved marmalade glaze over the ribs; sprinkle with sesame seeds. Broil 2 inches from heating element until sizzling, 2 to 3 minutes.
  3. Cool. Slice into individual ribs and serve with fresh lime wedges.

Recipe and Image provided by the American Lamb Board.

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