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golden brown slow cooker lamb ribs close up.
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time8 hours
Course: Beef, Pork and Lamb, Main Course
Cuisine: American, British
Servings: 4 people
Calories: 396kcal
Author: Adina

Equipment

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

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