Lamb Ribs with Hot Honey

Lamb Ribs – Smoked & Fried with Mint-Infused Hot Honey

These lamb ribs are smoked until tender, then quickly fried to create a crispy exterior, and finished with a drizzle of mint-infused hot honey. It’s a quick cook with a big flavour payoff.

Lamb ribs are often overlooked, but they’re rich, juicy, and perfect for the smoker. They can vary in thickness — some racks come with a lot of fat, while others are leaner. If you find your ribs are extra fatty, trim them down a little before cooking for the best results.
For this cook, a Weber kettle and briquettes work perfectly, but you can use any charcoal grill or smoker that can hold a steady high heat. A deep fryer or heavy-based pot for frying will also come in handy.
The finishing touch is the mint-infused hot honey. It’s sweet, spicy, and fresh — and it balances out the richness of the lamb beautifully.

Preparation:
Start with lamb ribs that have been cut into single bones. Coat them in olive oil, then season with Vegeta or another umami-rich seasoning. This step boosts flavour and helps the ribs develop a savoury base before smoking.
Once seasoned, refrigerate the ribs for about an hour while you prepare your BBQ and sauce.

The Cook:
Smoking the ribs:
Set up your Weber kettle (or similar charcoal grill) for high indirect heat, aiming for about 240°C (464°F). A Kettle Kone and Heat Beads Original Briquettes work well here. Add a chunk of cherry wood for a mild, sweet smoke.
Spray your grill grate with oil before adding the ribs to prevent sticking. Arrange the ribs around the outer edge of the grill and place the lid on. Rotate the lid a third of the way every 7 minutes to prevent hotspots from burning one side of the ribs.
The ribs will smoke for around 30 minutes.
Frying the ribs:
Once smoked, heat your frying oil to 180°C (356°F). Fry the ribs in small batches for 1–2 minutes each, just until the outside crisps up. Drain on paper towel.

The Payoff:
To serve, drizzle the ribs generously with mint-infused hot honey and sprinkle with extra chopped mint leaves. Serve immediately while the ribs are hot and crispy.

Ingredients:
•    1 rack of lamb ribs (trimmed and cut into singles)
•    2 tbsp olive oil
•    2 tsp Vegeta seasoning (or substitute BBQ rub)
•    100 g unsalted butter (3.5 oz)
•    ½ cup honey
•    1 tsp red chilli flakes
•    1 tsp Vegeta seasoning
•    ⅓ cup fresh mint leaves, compressed

Recipe Steps:
1    Trim excess fat from the lamb ribs and cut into single bones.
2    Coat ribs with olive oil and season with Vegeta. Refrigerate for 1 hour.
3    In a saucepan, combine butter, honey, chilli flakes, Vegeta, and mint. Simmer gently for 20 minutes without boiling, then strain and set aside.
4    Preheat your smoker or kettle to 240°C (464°F) with indirect heat. Add a chunk of cherry wood.
5    Spray grill grate with oil, then arrange ribs around the edge. Smoke for around 30 minutes, rotating the lid every 7 minutes.
6    Heat oil in a fryer or deep pot to 180°C (356°F).
7    Fry the ribs in batches for 1–2 minutes until crispy. Drain on paper towel.
8    Drizzle with mint-infused hot honey, garnish with mint, and serve hot.

Recipe Info:
•    Prep Time: 15 minutes (plus 1 hour resting)
•    Cook Time: 30–35 minutes
•    Serves: 2–3 people
•    Effort: Easy
•    Course: Main
•    Cuisine: Australian
•    Hydration: 1 beers (optional… but recommended)

Tips & Variations:
•    Different seasoning: If you don’t have Vegeta, try a BBQ lamb rub or a mix of garlic powder, onion powder, and smoked paprika.
•    No fryer? Shallow fry in a heavy-based pan — just make sure the ribs are covered at least halfway in oil.
•    Want it hotter? Increase the chilli flakes in the honey sauce or add a dash of hot sauce.
•    Mint alternatives: If you’re not a mint fan, try rosemary or thyme for a different herbal kick.
•    Cooking without smoke: No smoker? Cook the ribs in an oven at 200°C (392°F) for 30–40 minutes, then fry as per the recipe.

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