River Cottage Australia



Who doesn't love sticky, yummy ribs, fresh off the BBQ? These lamb ribs are marinated in a delicious, smoky sauce and then finished off on the BBQ


  • 1.5kg lamb ribs or Riblets

  • For marinade:

  • 300ml cola

  • 2 tbsp light soy sauce

  • 2 tbsp extra virgin olive oil

  • 1 small onion, peeled and diced

  • 3 garlic cloves, finely chopped

  • 2 tbsp honey

  • ½ tsp smoked paprika

  • ½ tsp ground cumin

  • Ground black pepper


  • 1.

    Combine the marinade ingredients into a large non-metal bowl.

  • 2.

    Add the lamb and marinate for a minimum of 2.5 hrs but preferably overnight.

  • 3.

    Preheat a charcoal or wood barbecue and allow the flames to die down until the coals are white or alternatively heat up your gas barbecue to a medium-high heat. Place a metal grill on top of the fire.

  • 4.

    Take the ribs out of the marinade, then place them on the grill along with sides of your choice such as corn, sliced eggplants or zucchinis. Cook for around 30 minutes, turning the ribs and the sides half way through. Be careful as the fat on the lamb has a tendency to catch and burn so move the ribs away from the flames if this happens.

  • 5.

    Once the ribs are cooked and have a nice golden charred colour take them off the BBQ along with the sides and serve with a fresh salad of your choice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1537kj
  • Fat Total 136g
  • Saturated Fat 57g
  • Protein 55g
  • Carbohydrate 20g
  • Sugar 16g
  • Sodium 471mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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