BBQ Lamb Ribs

Tender, juicy, and full of bold flavour – these BBQ lamb ribs are a guaranteed crowd-pleaser. We’ve made things simple by using one of Shemin’s handcrafted spice blends. Each brings its own signature character to the dish:

Barbecue – deep and earthy with ancho, cumin, and warming herbs.
Ras El Hanout – aromatic and complex with Moroccan warmth.
Harissa – bold, fiery and full of North African heat.
Peri Peri – zesty, peppery and vibrant.

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Shemin's Barbecue

A bold, smoky spice blend perfect for grilling and roasting. Slightly sweet, savoury and full of depth. Ideal for summer cooking.

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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Ingredients

For the ribs:

1.8kg lamb slow-cook ribs (or pork ribs)
2 tbsp olive oil
3 tbsp Shemin’s Spice Blend (choose one)
1 tsp salt

For the yoghurt sauce:

1 cup (280g) Greek-style yoghurt
¼ cup (60ml) olive oil
1 long red chilli, finely chopped (optional)
1 tbsp chopped flat-leaf parsley
2 tsp chopped tarragon
1 tsp chopped rosemary
Zest of ½ lemon
1 tbsp lemon juice
Salt & black pepper to taste

How to make BBQ Lamb Ribs

Preheat the oven to 160°C (140°C fan).
Season the ribs: Pat the ribs dry with kitchen paper. Rub all over with olive oil, then sprinkle generously with your chosen Shemin’s Spice Blend and salt.
Slow-roast: Lay the ribs meaty side up in a roasting tray. Cover tightly with foil and roast for 2½ hours, until the meat is tender and pulls away from the bone.
Rest: Remove from the oven and leave the ribs covered to rest for 30 minutes. This helps the meat stay juicy and easier to handle.
Finish on the BBQ: Heat your BBQ to medium-high. Grill the ribs for 2–3 minutes per side, until lightly charred and caramelised. Watch closely — the sugars and spices can darken fast.
Make the yoghurt sauce: While the ribs finish, whisk all the sauce ingredients in a bowl. Season to taste and chill until ready to serve.
Serve: Slice between the bones, stack onto a serving platter, and serve with the yoghurt sauce on the side.

Tips

Tips:

Marinate the ribs with your chosen Shemin’s Spice Blend and olive oil the night before for deeper flavour and even more tender meat.
Keep the roast low and slow. The 2½ hours at a low temperature is what gives you fall-off-the-bone tenderness.
Let the ribs rest covered for 30 minutes after roasting. This keeps them juicy and makes them easier to handle on the BBQ.
Look for the meat to shrink back from the bones, and a skewer should slide in easily. For precision, an internal temp of 90–95°C ensures tender ribs.

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BBQ Lamb Ribs

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