Slow Cooker Lamb Ribs

Enjoy our easy-to-make, tender slow cooker lamb ribs. They're hearty, juicy, and a hit for the whole family. Set and forget, then enjoy these delicious crockpot lamb ribs. 

Cooking tender slow cooker lamb ribs is a breeze with our simple recipe. This method guarantees a delicious dinner without complex techniques. Say goodbye to hard cooking – our approach ensures flavorful, fall-off-the-bone, succulent ribs without the need for advanced skills. 

Check out more recipes: Slow Cooker Lamb Chops and Slow Cooker Curry. Or make some Lamb Ribs in the Oven. 

Why is the slow cooker perfect for cooking lamb ribs?

• Tenderization: Slow cooking breaks down the tough connective tissue in the cutlets, resulting in tender and succulent meat.
• Flavor: The extended cooking time allows flavors to meld and infuse deeply into the meat.
• Convenience: Simple ingredients and only 5-10 minutes to prepare this lamb dish. The "set it and forget it" approach requires minimal attention, making it perfect for busy schedules.
• Hands-Off Cooking: No constant monitoring is needed, reducing the risk of overcooking or burning.

Recipe ingredients

• Lamb ribs are also known as spare ribs, lamb riblets, or breast ribs. They originate from the lower part of the lamb’s ribcage; they are rich and meaty.
  • They're available in two forms: as one long piece or pre-separated. The butcher divides the individual ribs by creating incisions between each rib bone, creating separate portions. This division makes them more manageable and simplifies the cooking process.
• Spices and herbs: Garlic powder, onion powder, paprika powder, oregano, rosemary, mint, granulated sugar, fine sea salt or Kosher salt, and ground black pepper. 
• Equipment: Slow cooker or crock pot, an oven with a broiler, a large sheet pan, and a piece of foil. 

How to cook lamb ribs in the slow cooker?

• Prepare the ribs: Remove the membrane from the back of the ribs if still attached. Use a paper towel to grip and peel it off. Usually, when the ribs are already cut, the membrane is also removed.
  • Trim excessive fat. These cuts are fatty, and there will be enough fat left on them; try to remove the really thick fat layers if they are not already removed. I had pieces where the fat was finger-thick.
  • If you bought a rack of lamb, cut it into individual pieces. 
• Season: Mix the spice rub ingredients in a small bowl. Dry the ribs with paper towels and rub them with the spice mixture. Place them in the slow cooker (1). 
• Slow cook the riblets for 4 hours on HIGH or 8 hours on LOW (2).

• Broil: Place the slow-cooked lamb ribs on a baking sheet lined with aluminum foil (3) and broil them under the preheated broil until they are lightly browned around the edges. Flip and broil the other side as well (4). 
  • I broiled the minted lamb ribs for about 4-5 minutes but keep an eye on them all the time to prevent them from burning.
  • If desired, brush the meat with barbecue sauce or a little hot sauce before broiling.

Expert Tips

• Season in advance: For deeper flavor, season the ribs with your preferred herbs, spices, and marinades. Leave them to marinate for a few hours or even overnight before cooking, and bring them to room temperature before cooking.
• No additional fat or liquid is required for cooking the ribs. They'll naturally release enough fat, preventing any risk of dryness or sticking to the pot.
• Lift the ribs from the pot carefully so the meat doesn’t fall off the bone. I use a large slotted spoon (skimmer spoon) for this purpose (the Amazon link opens in a new link). 
• Don't use the cooking juices to make a sauce. Discard it; it's pure fat!

Recipe FAQs

How to store and reheat lamb?

• Refrigerate leftovers in an airtight container for 2-3 days.
• For longer storage, freeze in an airtight container or heavy-duty freezer bags for 2-3 months. Defrost in the fridge.
• Reheat in the preheated oven (around 300°F/ 150°C) in an oven-safe dish, covered with foil, for about 15-20 minutes or until heated through.
• Reheat in the microwave, covered with a microwave-safe cover, in short intervals until heated through.

What to serve with them?

• Potatoes: Garlic Mashed Potatoes, Smashed Potatoes, Potatoes in Tomato Sauce, or Sweet Potato Dauphinoise.
• Rice: Chimichurri Rice, Romanian Rice Vegetable Pilaf, Spanish Rice and Beans, or BBQ Rice.
• Bread: Cast-Iron Skillet Cornbread, Wild Garlic Bread, Spinach Bread, or Yogurt Soda Bread. 
• Vegetables: Cooked Frozen Corn, French Green Beans, Caramelized Brussels Sprouts, or Cheesy Leeks. 
• Salads: Green salad with vinaigrette or yogurt dressing, Raw Beet Salad, Bulgur Salad, or Lemon Orzo Salad.

More slow cooker lamb recipes

Recipe

Slow Cooker Lamb Ribs

Savor our simple slow cooker lamb ribs – tender, juicy, and loved by all. Just set and forget for delightful crockpot ribs.

5 from 1 vote

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Course: Beef, Pork and Lamb, Main Course

Cuisine: American, British

Prep Time: 10 minutes minutes

Cook Time: 8 hours hours

Servings: 4 people

Calories: 396kcal

Author: Adina

Equipment

• ▢
  Slow cooker or crockpot
• ▢
  Baking sheet
• ▢
  Aluminum foil
• ▢
  Slotted spoon

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Ingredients 

• ▢ 2-2.5 lbs lamb ribs 900 – 1100 kg, Notes 1, 2
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon sweet paprika powder
• ▢ 2 teaspoons oregano
• ▢ ½ teaspoon rosemary
• ▢ ½ teaspoon mint
• ▢ 1 teaspoon granulated sugar
• ▢ ¾ teaspoon fine sea salt
• ▢ ½ teaspoon ground black pepper

Instructions

• Prepare the ribs: Peel off the membrane from the back of the ribs if still attached. Usually, when the ribs are already cut, the membrane is also removed. Trim excessive fat. If you bought a rack of lamb, cut it into individual pieces.

  2-2.5 lbs/ 900-1000 g lamb ribs
• Season: Mix the spices and herbs in a small bowl. Dry the ribs with paper towels and rub them with the spice mixture. Place them in the slow cooker.

  1 teaspoon garlic powder + 1 teaspoon onion powder + 1 teaspoon sweet paprika powder + 2 teaspoon oregano + ½ teaspoon rosemary + 1 ½ teaspoon mint + 1 teaspoon sugar + ¾ teaspoon sea salt + ½ teaspoon black pepper
• Slow cook the ribs for 4 hours on HIGH or 8 hours on LOW.
• Preheat the broiler.
• Broil: Lift them carefully with the slotted spoon and place them on a baking sheet lined with aluminum foil (Note 3). Broil them lightly browned around the edges. Flip and broil the other side as well. I broiled them for about 4-5 minutes but constantly watched them to prevent them from burning.

Notes

1. Lamb ribs: It’s best if they are already separated into individual pieces. If you buy a rack, cut the ribs yourself.
2. Season in advance: For deeper flavor, season the ribs and refrigerate them for a few hours or even overnight before cooking. Bring them to room temperature before cooking.
3. Glaze: If desired, brush the meat with BBQ sauce or a little hot sauce before broiling.

Nutrition

Serving: 1portion from 4 | Calories: 396kcal | Carbohydrates: 3g | Protein: 46g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 150mg | Sodium: 607mg | Potassium: 643mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 4mg

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