Maple syrup and honey are two of nature’s sweetest gifts. In her cookbook Sweet Nature, James Beard Award–winning author and Minnesota’s own Beth Dooley shows us how to use these two sweeteners to bring to life not only desserts and drinks but also savory appetizers, sides and entrees.

Sticky Lamb Ribs, Hot and Sweet overhead photo of lamb ribs on metal tray

Serves 4

It’s easy to forget about lamb ribs, but they are super easy to cook and finger-licking delicious. They’re perfect for a casual supper, no forks necessary.

¼ cup olive oil
½ cup honey
3 garlic cloves, smashed
1 Tbsp. chili powder
1 Tbsp. smoked paprika
2 tsp. ground cumin
2 tsp. salt
½ cup rice wine vinegar
Zest and juice of 1 orange
3 pounds (2 racks) lamb spare ribs

In a medium bowl, whisk together the oil, honey, garlic, chili powder, paprika, cumin, salt, vinegar, orange zest and juice.

Put the ribs into a large plastic bag and add the marinade. Seal the bag, pressing out the excess air. Place this on a plate and refrigerate at least eight hours or overnight.

Preheat the oven to 350°F. Put the ribs into a shallow baking dish and cover tightly with aluminum foil. Pour the marinade into a saucepan. Bake the ribs for 1 hour. Meanwhile, set the marinade over medium-high heat, bring to a boil and reduce the liquid by half.

Remove the ribs, spoon off excess fat and pour the sauce over the ribs. Return to the oven, uncovered, and bake until the ribs are caramelized and sticky, about 15 to 20 minutes. Remove the ribs from the oven and let sit for about 5 minutes, then cut into individual ribs.

SWEET TIP
Lamb ribs, aka lamb spareribs or Denver ribs, are one of the most cost-conscious cuts of lamb. Feel free to substitute them for baby back pork ribs.

From Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrup by Beth Dooley & Mette Nielsen (University of Minnesota Press, 2019). Copyright 2019 by Beth Dooley and Mette Nielsen. All rights reserved. Used by permission of the University of Minnesota Press.