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Oven-Roasted Spanish Lamb Spare Ribs
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, this method delivers rich, juicy ribs with minimal effort.
Ingredients
- 2 lb Spanish lamb spare ribs (2 racks)
- 2 tbsp olive oil
- 3 cloves garlic, grated
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried oregano or thyme
- 1 tbsp honey (optional, for finishing)
- Lemon wedges (optional, for serving)
- Prep time
- 10 minutes
- Cook time
- 2 hours
Instructions
- Preheat your oven to 300°F.
- Pat the lamb ribs dry and remove any excess surface fat or membrane if needed.
- Rub the ribs all over with olive oil, garlic, paprika, salt, pepper, and herbs.
- Place the ribs on a baking sheet or roasting pan, meat side up.
- 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.
- Increase the oven temperature to 425°F.
- Brush lightly with honey (optional) and return to the oven for 10–15 minutes until caramelized and slightly crispy on the edges.
- Rest for 5–10 minutes, then slice between the bones and serve with a squeeze of lemon.