merino lamb spare ribs

Braised Lamb Spare Ribs

Sarah Mickey All Recipes, Lamb Recipes, Ribs Recipes Leave a Comment

Braised Lamb Spare Ribs

Makes 4 Appetizer or 2 Entree Servings
Left Bank Bordeaux Wine

Warm, smoky spices percolate through the braising liquid for these supremely tender lamb spare ribs.

Braised Merino Lamb Spare Ribs
  • 4 Lamb Spare Rib Racks
  • 1 tbsp Canola Oil
  • 1 stalk of Celery, Diced
  • 1 small Onion, Diced
  • 1 small Carrot, Diced
  • 1 tsp Umami Paste
  • 1 tsp Piloncillo (could substitute Brown Sugar)
  • 1/2 tsp Smoked Paprika
  • ¼ tsp Ground Cinnamon
  • 2 Bay Leaves
  • ½ cup Red Wine
  • 3 cups Chicken Stock (lowest possible sodium or homemade chicken stock)
  • Salt & Pepper



Heat the canola oil in a large cast iron skillet over high heat.

Dry any moisture off of the spare ribs. Season them generously with salt & pepper on both sides.

Sear the ribs in the hot canola oil, meat-side down, just long enough to develop a nice brown crust.

Remove the ribs from the pan. Add the umami paste, cinnamon, piloncillo, paprika, bay leaves, diced onion, carrots and celery to the pan. Saute them for five minutes.

Return the ribs to the pan, nestling them amongst the vegetables. Add the red wine and chicken stock.

Bring the liquid to a boil, then cover the pan and reduce the heat to a simmer. Simmer until the ribs are tender (approx. 4 hours).

Remove the ribs from the braising liquid to rest. Pour the braising liquid through a strainer. Press the solids into the strainer to get them to release their liquid.

Simmer the braising liquid until it reduces by half its volume, skimming off any fat that comes to the surface.

Serve the lamb racks drizzled with the sauce.

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