Rosemary & Garlic Grilled Lamb Ribs with Balsamic BBQ Sauce

Recipe by 

" Matt Abdoo"

Prep Time


Cook Time


Total Time




garlic rosemary lamb ribs with balsamic on a cutting board


Dry Rub:

  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried ground rosemary

Lamb Ribs:

  • 2 tablespoons olive oil, divided
  • 2 racks American Lamb ribs, Denver cut (1 1/2 pounds each)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons butter
  • 1 1/2 cups Balsamic BBQ sauce

Balsamic BBQ Sauce:

  • 1/2 cup balsamic vinegar
  • 1/2 cup ketchup
  • 1/4 cup light brown sugar
  • 3 tablespoons honey
  • 2 tablespoons grape juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground dried rosemary
  • 1 teaspoon tabasco sauce
  • 1 teaspoon Worcestershire sauce



Lamb Ribs

In a small mixing bowl, create the dry rub by mixing together the salt, pepper, granulated garlic and dried rosemary.

Drizzle 1 tablespoon of the olive oil onto each rack of ribs, coating thoroughly. Season the lamb ribs all over with the dry rub, then set aside to marinate at room temperature for at least 15 minutes.

While the ribs marinate, set up your grill for two-zone cooking, preheating one side to medium-high heat and the other side to low heat.

Once the ribs are marinated and the grill is preheated, place the ribs flesh-side down on the medium-high section of the grill. Cook for 3–4 minutes, then rotate the ribs 90 degrees (without flipping). Cook again for 3–4 minutes, then flip the ribs flesh-side up. Repeat the cooking process on the other side of the ribs.

Once the ribs have cooked for 12–16 minutes total, place them on a large piece of heavy-duty aluminum foil. Drizzle them with the balsamic vinegar and honey, then top them with the butter.

Wrap the ribs in the foil, then place the wrapped ribs on the low heat section of the grill. Close the grill lid and slow-cook the ribs until the internal temperature reaches 185–190°F, 60–90 minutes. This is a great time to make your Balsamic BBQ sauce (recipe below)!

Once the ribs are cooked, carefully remove them from the foil. The meat should be tender, but not falling apart. Return the unwrapped ribs to the medium-high heat zone of the grill, arranging flesh-side down. Cook until charred, 3–4 minutes, then flip and place on the low heat zone of the grill. Baste the ribs with some of the Balsamic BBQ sauce, then cook with the lid closed for 2–3 minutes until the sauce is set.

Transfer the cooked and glazed ribs to a cutting board and slice them. Serve with more of the Balsamic BBQ sauce on the side.

Balsamic BBQ Sauce

In a medium saucepot, mix together all of the ingredients to combine. Place over medium-high heat and bring to a simmer, then reduce the heat to low. Let the sauce simmer, stirring occasionally, until the flavors meld and the sauce thickens, about 15 minutes.

Transfer the sauce to a food-safe container and refrigerate until ready to use.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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