Pineapple-Barbecued Lamb Spare Ribs

Lamb spare ribs baked low and slow, then slathered with a sweet-tart pineapple barbecue glaze for the final 45 minutes. The pineapple’s acid tenderizes the surface while the honey caramelizes into a sticky, lacquered finish.

The two-stage baking is what makes these work. The first 90 minutes on a rack render out the excess fat. Draining the drippings before adding the sauce means the glaze clings to the meat instead of sliding off into a puddle of grease.

The sauce itself is a balance of sweet, sour, and savory: crushed pineapple, honey, vinegar, Worcestershire, garlic, and ginger. Basting frequently during the last 45 minutes builds up multiple layers of glaze that darken and intensify with each pass.

Chef Tips

• Drain the drippings completely after the first 90 minutes. Even a thin layer of fat prevents the sauce from adhering to the ribs.
• Baste every 10 to 15 minutes. Each coat adds another layer of sticky, caramelized flavor. More basting means more glaze.
• Low and slow is key. The initial bake renders fat gently without drying out the meat.
• Lamb spare ribs are fattier than pork ribs. The rack and fat-draining step prevent them from being greasy.

Variations

• Grill finish: After the initial oven bake, move the ribs to a hot grill and baste with the pineapple sauce for charred, smoky edges.
• Spicier glaze: Add 1 teaspoon sriracha or a diced jalapeno to the sauce for a sweet-heat combination.
• Mango swap: Replace crushed pineapple with mango puree for a tropical twist with less acidity.