Lamb Ribs

Oven Baked Denver Lamb Ribs

Summer is rib season! 

While our beef and pork ribs may be top-of-mind when you think of this cut, we encourage you to try our delicious pastured Denver Lamb Ribs too. 

Tender, sweet and flavorful, our Denver Lamb Ribs are every bit as bone-sucking good! Prepared with this simple herb rub, then oven-baked low and slow with a finish of your favorite BBQ sauce, they are destined to be a new family favorite. 

Raised in wide open fields from birth to harvest, our lambs are 100% grass fed and grass find - they graze at will on abundant forage to their heart's content. At Stemple Creek Ranch we ensure they live their best life, and they give us the best tasting meat.  

Give these ribs a try and we think you'll be hooked! 


OVEN BAKED LAMB RIBS

INGREDIENTS:
  • (2) racks Stemple Creek Ranch Lamb Denver Ribs
  • sea salt & pepper (to taste)
  • prepared BBQ sauce of choice
For Lamb Herb Rub:
  • 6 tsp. dried rosemary
  • 2 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. dried mint
  • 1 tsp. garlic powder
  • 1/4 tsp. ground cumin
Combine all ingredients (except salt & pepper) in a bowl and mix. Store any leftover rub sealed in a glass jar for another use.

DIRECTIONS:
  1. Preheat oven to 275 F.
  2. Remove lamb ribs from packaging. Pat dry with paper towels. Use the tip of a knife to loosen the membrane holding the ribs together on the back side, and peel it off.
  3. Sprinkle the ribs with lamb herb rub on both sides, and rub in well.
  4. Line a large baking sheet (large enough to fit both rib racks) with parchment paper. Position the ribs with the meaty side up on the parchment. Top with a second sheet of parchment paper, then cover the pan tightly with foil. 
  5. Place on the middle oven rack for 1 hour and 45 minutes. Unwrap to check for doneness. If meat needs more time, reseal and bake for an additional 15 minutes.
  6. Remove the pan from the oven and take off the foil and top layer of parchment covering the ribs. Brush with BBQ sauce.
  7. Return uncovered ribs to the oven and bake for 20-25 minutes (the sauce will bubble and form a crust). If desired, broil for the last few minutes to caramelize the sauce, but watch closely so it doesn't burn.
  8. Remove from oven and transfer ribs to a cutting board. Let rest for 5 minutes. Cut the rack into individual ribs and pile on a platter.
Serve with sides of choice like corn-on-the-cobb, potato salad, or roasted veggies.
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