Oven-Roasted Spanish Lamb Spare Ribs
Spanish lamb spare ribs with a simple garlic and smoked paprika rub, slow-roasted then finished hot for a caramelized crust.
- Prep
- 10 min
- Cook
- 120 min
Tender, flavorful lamb spare ribs made with a simple garlic, olive oil, and spice rub. Cooked low and slow, then finished at high heat for a caramelized crust.
Method
Directions
-
1
Preheat your oven to 300°F.
-
2
Pat the lamb ribs dry and remove any excess surface fat or membrane if needed.
-
3
Rub the ribs all over with olive oil, garlic, paprika, salt, pepper, and herbs.
-
4
Place the ribs on a baking sheet or roasting pan, meat side up.
-
5
Roast low and slow for about 1 hour 30 minutes to 2 hours, until the meat is tender and starting to pull back from the bones.
-
6
Increase the oven temperature to 425°F.
-
7
Brush lightly with honey (optional) and return to the oven for 10-15 minutes until caramelized and slightly crispy on the edges.
-
8
Rest for 5-10 minutes, then slice between the bones and serve with a squeeze of lemon.
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