This carnivore sticky lamb ribs recipe is super easy and 100% animal-based. With this recipe, you will make lamb ribs that are sweet, sticky, delicious, and tender as well as very nutritious.
This recipe is also a delicious way to add more gelatin to your diet which has many health benefits including joint and bone health, gut health, skin health, and preserving muscle mass. [1, 2, 3, 4, 5]
- 2 lb lamb ribs (about 0.9 kg)
- 2 cups gelatinous bone broth (see notes below)
- 1½ tsp kosher salt
- 3 tbsp honey.
Ask the butcher to separate the ribs or cut the ribs by yourself into individual portions along the rib bones.
Heat a frying pan on high heat. Add a few ribs at a time. Sear all sides till well browned.
Repeat with the remaining lamb ribs.
Discard the rendered fat or save it for cooking later.
Because lamb ribs are high in fat (there are about 31 grams of fat per 100 grams of lamb ribs), if you like you can fry the ribs for a bit longer to reduce their fat content.
Transfer the browned ribs to a pot. Add salt, bone broth, and honey.
Bring to a boil. Reduce heat. Simmer for 1 hour and 30 minutes or until the lamb ribs are fork tender but not yet falling off the bones.
Increase heat to reduce the juice to about one-third.
Transfer to a plate and serve warm.
The gelatin in the broth and the honey will create sweet, sticky, and irresistible lamb ribs that are also very nutritious at the same time.
Lamb is amongst the best meat that you can eat on the carnivore diet and the added gelatin in the bone broth has many health benefits as mentioned above.
You can omit the salt if you usually don’t salt your meat.
If you use homemade bone broth that already has added salt, reduce it to about 2/3 tsp.
Gelatinous bone broth
Please use bone broth with a lot of gelatin.
You can achieve this easily by adding a handful of chicken feet or a couple of pig feet (pork trotters) to the bones that you use to make broth.
If this is not feasible for you, simply reduce the bone-to-water ratio.
The general bone-to-water ratio is 1 to 2 (i.e. 1 kg of bones yields 2 litters of broth) but if you reduce this to a 1:1 ratio, you will certainly get very gelatinous broth for this recipe.
Skimming the fat off the bone broth
In addition, please skim the fat off the broth. You can do this by putting the broth in the fridge overnight. The next morning, you can simply remove the solid fat on top of the broth.
Animal fat (especially from ruminants) is nutritious but, as mentioned above, lamb ribs are quite fatty already so you don’t need to add more fat to this dish.
Please also roast the bones when making bone broth. Because this recipe has no plant seasoning, using roasted bones will give you a better flavor and color broth and improve the flavor of the dish.
If you haven’t made bone broth before, please check out this post which has detailed instructions plus many helpful tips and troubleshooting instructions.
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Disclaimer: The information in this post is for reference purposes only and is not intended to constitute or replace professional medical advice. Please consult a qualified medical professional before making any changes to your diet or lifestyle. Please check out our disclaimer for more detail.